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Oxidative stability of soybean oil added to coffee husk extract (Coffea arabica L.) under accelerated storage conditions
Several plants have been studied as potential sources of natural antioxidants for use in the food industry, especially polyphenols. The aim of this study was to evaluate the effects of hydroalcoholic extract from coffee husk on the oxidative stability of soybean oil when stored in an oven. Samples...
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| Wydane w: | Ciência e Tecnologia de Alimentos |
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| Główni autorzy: | , |
| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2017
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| Hasła przedmiotowe: | |
| Dostęp online: | https://www.redalyc.org/articulo.oa?id=395953593002 |
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