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The Evaluation of Synergistic Effects of Green Tea and Cinnamon on Antioxidant and Stability of Soybean Oil
The aim of the study was comparing antioxidant properties and types of interaction (synergism and antagonism) between green tea and cinnamon extracts. After preparing different extracts, their antioxidant properties were measured by three methods, DPPH, FRAP, and then the ability to prevent the oxid...
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| Autori principali: | , |
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| Natura: | Artigo |
| Lingua: | Persa |
| Pubblicazione: |
Research Institute of Food Science and Technology
2018-02-01
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| Serie: | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
| Soggetti: | |
| Accesso online: | http://journals.rifst.ac.ir/article_66604_0a4a363c7cd8814a55bff44db346e547.pdf |
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