Chemometric approach to develop frying stable sunflower oil blends stabilized with oleoresin rosemary and ascorbyl palmitate

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Title
Chemometric approach to develop frying stable sunflower oil blends stabilized with oleoresin rosemary and ascorbyl palmitate
Authors
Keywords
Rosemary (, Rosmarinus officinalis, L.), Sunflower oil, Total polar compounds, Triglyceride polymers, Response surface methodology, Principal component analysis
Journal
FOOD CHEMISTRY
Volume 218, Issue -, Pages 496-504
Publisher
Elsevier BV
Online
2016-09-18
DOI
10.1016/j.foodchem.2016.09.105

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