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

  1. Saoudi, S. 1
  2. Chammem, N. 1
  3. Sifaoui, I. 2
  4. Bouassida-Beji, M. 3
  5. Jiménez, I.A. 4
  6. Bazzocchi, I.L. 4
  7. Silva, S.D. 5
  8. Hamdi, M. 1
  9. Bronze, M.R. 567
  1. 1 Laboratoire d'Ecologie et de Technologie Microbiennes, National Institute of Applied Sciences and Technology, INSAT, University of Carthage
  2. 2 Laboratoire Matériaux Molécules et Applications, Institut Préparatoire Aux Études Scientifiques et Techniques, IPEST, University of Carthage
  3. 3 Etablissements Slama Frères
  4. 4 Universidad de La Laguna
    info

    Universidad de La Laguna

    San Cristobal de La Laguna, España

    GRID grid.10041.34

  5. 5 IBET, Instituto de Biologia Experimental e Tecnológica
  6. 6 Universidade Nova de Lisboa
    info

    Universidade Nova de Lisboa

    Lisboa, Portugal

    GRID grid.10772.33

  7. 7 Universidade de Lisboa
    info

    Universidade de Lisboa

    Lisboa, Portugal

    GRID grid.9983.b

Journal:
Food Chemistry

ISSN: 1873-7072

Year of publication: 2016

Volume: 212

Pages: 503-511

Type: Article

Export: RIS
DOI: 10.1016/j.foodchem.2016.05.186 PMID: 27374561 SCOPUS: 2-s2.0-84973864017 GOOGLE SCHOLAR
Data source: Scopus