EVALUATION OF THE OXIDATIVE STABILITY OF SEA BUCKTHORN (HIPPOPHAE RHAMNOIDES L.) LIPOPHILIC EXTRACTS
Food industry more and more tendsto replace the synthetic compounds in foods with natural ones. A safe and effective possibility would be to use biologically active compounds extracted from local natural berries such as sea buckthorn (Hippophae rhamnoides L). In this...
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| Autore principale: | |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Technical University of Moldova
2018-08-01
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| Serie: | Journal of Engineering Science (Chişinău) |
| Soggetti: | |
| Accesso online: | https://jes.utm.md/wp-content/uploads/sites/20/2019/02/JES-2018-3_111-115.pdf |
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