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

出版年份 2016 全文链接

标题

作者

关键词

Soybean oil, Rosemary, Thyme, Maceration, Tocopherols, Oxidative stability, Fried potato

出版物

Volume 212, Issue -, Pages 503-511

出版商

Elsevier BV

发表日期

2016-06-02

DOI

10.1016/j.foodchem.2016.05.186

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