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Decrease of chemical and volatile oxidation indicators using oregano essential oil combined with BHT in sunflower oil under accelerated storage conditions
This study compared the antioxidant properties of oregano essential oil (OEO) and butylated hydroxytoluene (BHT) alone and when combined. The principal components in OEO were gamma terpinene (25.1 g/100 g), terpinen-4-ol (16.7 g/100 g), and carvacrol (16.2 g/100 g). OEO showed 60% DPPH inhibition an...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2019
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6525716/ https://ncbi.nlm.nih.gov/pubmed/31168134 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-03731-8 |
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