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Nahrung - Food

Volumn 44, Issue 4, 2000, Pages 281-282

Stabilization of rapeseed oil with allspice, clove and nutmeg extracts

(4) Nguyen, D V a Takácsová, Maria a Dang, M N a Kristianova K a

a SLOVAK UNIVERSITY OF TECHNOLOGY (Slovakia)

Author keywords

[No Author keywords available]

Indexed keywords

MYRISTICA FRAGRANS; PIMENTA DIOICA; SINAPIS ARVENSIS; SYZYGIUM AROMATICUM;

ANTIOXIDANT; THIOBARBITURIC ACID REACTIVE SUBSTANCE; VEGETABLE OIL;

ANGIOSPERM; ARTICLE; BRASSICA; CHEMISTRY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; OXIDATION REDUCTION REACTION; SPICE;

ANTIOXIDANTS; BRASSICA; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; OXIDATION-REDUCTION; PLANT OILS; ROSALES; SPICES; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

EID: 0042409422 PISSN: 0027769X EISSN: None Source Type: Journal
DOI: 10.1002/1521-3803(20000701)44:4<281::AID-FOOD281>3.0.CO;2-Q Document Type: Article

Times cited : (8)

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