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Evaluation of Antioxidant Activity of Fennel (Foeniculum vulgare) Seed Extract on Oxidative Stability of Olive Oil
<p>Lipid oxidation has adverse effect on food deterioration and human health. The antioxidant activity of fennel seed extracts (FSE) was evaluated by synthetic antioxidant. Its oxidative stability was compared in olive oils in concentrations of BHA (75 ppm), BHT(75 ppm) and 1:1 BHA to BHT rat...
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| Main Authors: | , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Islamic Azad University
2013-08-01
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| Colecção: | Journal of Chemical Health Risks |
| Assuntos: | |
| Acesso em linha: | http://jchr.org/index.php/JCHR/article/view/157 |
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