Utilization of Diaphragma juglandis extract as a natural antioxidant for improving the oxidative stability of soybean oil during deep frying
Lipid oxidation significantly shortens the life of frying oils, and this challenge can be addressed by using antioxidants. This work aimed to investigate the effect of Diaphragma juglandis extract (DJE) on the oxidative stability of soybean oil during deep frying. Tert-butylhydroquinone (TBHQ) and t...
में बचाया:
| मुख्य लेखकों: | , , , , |
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| स्वरूप: | Artigo |
| भाषा: | Inglês |
| प्रकाशित: |
Elsevier
2022-06-01
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| श्रृंखला: | Food Chemistry: X |
| विषय: | |
| ऑनलाइन पहुंच: | http://www.sciencedirect.com/science/article/pii/S2590157522001572 |
| टैग: |
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