Synergistic Antioxidant Effects of Rosemary and α-Tocopherol at Different Storage Temperatures and Its Application for Inhibiting Dried Sardine Meat Oxidation
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Japan Oil Chemists' Society
Cited by 5 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Oxidative Stability of Soybean Triacylglycerol Using Carotenoids and Y-Tocopherol;International Journal of Food Properties;2015-03-16
2. The flavor change in food by lipid oxidation and inhibition of oxidation and measurements of food flavor;Journal of Japan Association on Odor Environment;2010
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4. Use optimization of natural antioxidants in refined, bleached, and deodorized palm olein during repeated deep-fat frying using response surface methodology;Journal of the American Oil Chemists' Society;1999-03
5. High Pressure Effects on Fish Lipid Degradation: Myoglobin Change and Water Holding Capacity;High Pressure Bioscience and Biotechnology, Proceedings of the International Conference on High Pressure Bioscience and Biotechnology;1996
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