Evaluation of the antioxidant effect of thymus vulgaris extract sunflower oil used in food thermal applications
This study was performed to investigate the retarding lipid oxidation of sunflower oil using thyme extract (TE) compared with butylated hydroxytoluene (BHT). The sunflower oil was subjected to convection heating for 1, 4, 8, 12, and 16 hours. The analyses which were made in order to watch the progre...
Elmentve itt :
| Szerzők: | |
|---|---|
| Dokumentumtípus: | Cikk |
| Megjelent: |
2013
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| Sorozat: | Review on agriculture and rural development
2 No. 1 |
| Kulcsszavak: | Étolaj - szabvány, Antioxidánsok |
| Tárgyszavak: | |
| Online Access: | http://acta.bibl.u-szeged.hu/55249 |