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Effect of antioxidant butylated hydroxyl anisole on the thermal or oxidative stability of sunflower oil (Helianthus Annuus) by ultrasonic
The aim of the current investigation was to evaluate the efficiency of butylated hydroxyl anisole (BHA) as an antioxidant in sunflower oil (Helianthus Annuus). The oxidation stability of sunflower oil have been investigated by the effects of varying amounts of BHA. The antioxidant incorporated sunfl...
Tallennettuna:
| Julkaisussa: | J Food Sci Technol |
|---|---|
| Päätekijät: | , |
| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
Springer India
2015
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| Aiheet: | |
| Linkit: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4711463/ https://ncbi.nlm.nih.gov/pubmed/26788006 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-015-2038-2 |
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