Antioxidant efficiency of oregano during frying and storage of potato chips

Journal of the Science of Food and Agriculture

Volumn 83, Issue 14, 2003, Pages 1499-1503

  Houhoula, Dimitra P ^a   Oreopoulou, Vassiliki ^a   Tzia, Constantina ^a  

^a NATIONAL TECHNICAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

Antioxidant efficiency; Cottonseed oil; Fried potato chips; Oregano; Oxidative stability; Storage stability

Indexed keywords

FOOD INDUSTRY;

GOSSYPIUM HIRSUTUM; MICROPUS; ORIGANUM VULGARE; SOLANUM TUBEROSUM;

EID: 0242574311     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.1567     Document Type: Article

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