Effectiveness of the antioxidants BHA and BHT in selected vegetable oils during intermittent heating

Grasas y Aceites

Volumn 53, Issue 2, 2002, Pages 199-205

  Tsaknis, John ^a   Lalas, Stavros ^a   Protopapa, Evangelia ^a  

^a UNIVERSITY OF WEST ATTICA   (Greece)

Author keywords

BHA; BHT; Corn oil; Heating; Olive; Olive oil; Residue oil

Indexed keywords

ANTIOXIDANTS; CHEMICAL REACTIONS; COLOR; FATTY ACIDS; HEATING; SPECTROPHOTOMETERS; VISCOSITY;

INTERMITTENT HEATING;

VEGETABLE OILS;

ZEA MAYS;

EID: 0036555867     PISSN: 00173495     EISSN: None     Source Type: Journal    
DOI: 10.3989/gya.2002.v53.i2.305     Document Type: Article

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