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

  1. Saoudi, S.
  2. Chammem, N.
  3. Sifaoui, I.
  4. Bouassida-Beji, M.
  5. Jiménez, I.A.
  6. Bazzocchi, I.L.
  7. Silva, S.D.
  8. Hamdi, M.
  9. Bronze, M.R.
Revista:
Food Chemistry

ISSN: 1873-7072 0308-8146

Ano de publicación: 2016

Volume: 212

Páxinas: 503-511

Tipo: Artigo

DOI: 10.1016/J.FOODCHEM.2016.05.186 GOOGLE SCHOLAR