Influence of Tunisian aromatic plants on the prevention of oxidation in soybean oil under heating and frying conditions

Published 2016 View Full Article

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Title
Influence of Tunisian aromatic plants on the prevention of oxidation in soybean oil under heating and frying conditions
Authors
Keywords
Soybean oil, Rosemary, Thyme, Maceration, Tocopherols, Oxidative stability, Fried potato
Journal
FOOD CHEMISTRY
Volume 212, Issue -, Pages 503-511
Publisher
Elsevier BV
Online
2016-06-02
DOI
10.1016/j.foodchem.2016.05.186

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