A comparative study between natural and synthetic antioxidants: Evaluation of their performance after incorporation into biscuits

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Title
A comparative study between natural and synthetic antioxidants: Evaluation of their performance after incorporation into biscuits
Authors
Keywords
Biscuits, Matricaria recutita, L., Foeniculum vulgare, Mill., Butylated hydroxyl anisole (BHA), Antioxidant
Journal
FOOD CHEMISTRY
Volume 216, Issue -, Pages 342-346
Publisher
Elsevier BV
Online
2016-08-26
DOI
10.1016/j.foodchem.2016.08.075

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