Effects of tocopherols and their mixtures on the oxidative stability of olive oil and linseed oil under heating

European Journal of Lipid Science and Technology

Volumn 102, Issue 10, 2000, Pages 624-629

  Wagner, Karl Heinz ^a,b   Elmadfa, Ibrahim ^a  

^a UNIVERSITY OF VIENNA   (Austria)

^b Pharmaceutical Chemistry Institute   (Austria)

Author keywords

Linseed oil; Lipid oxidation; Oil stability index; Olive oil; Tocopherols

Indexed keywords

EID: 0034356463     PISSN: 14387697     EISSN: None     Source Type: Journal    
DOI: 10.1002/1438-9312(200010)102:10<624::AID-EJLT624>3.0.CO;2-I     Document Type: Article

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