Comparative effect of carnosic acid, BHT and α-tocopherol on the stability of squalene under heating and UV irradiation

Published 2011 View Full Article

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Title
Comparative effect of carnosic acid, BHT and α-tocopherol on the stability of squalene under heating and UV irradiation
Authors
Keywords
-
Journal
FOOD RESEARCH INTERNATIONAL
Volume 44, Issue 9, Pages 2730-2734
Publisher
Elsevier BV
Online
2011-06-18
DOI
10.1016/j.foodres.2011.05.036

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