Use crude olive leaf juice as a natural antioxidant for the stability of sunflower oil during heating

International Journal of Food Science and Technology

Volumn 42, Issue 1, 2007, Pages 107-115

  Farag, Radwan S ^a   Mahmoud, Ebtesam A ^a   Basuny, Amany M ^b  

^a CAIRO UNIVERSITY   (Egypt)

^b ANIMAL PRODUCTION RESEARCH INSTITUTE   (Egypt)

Author keywords

Antioxidants; Deep fat frying; Polyphenols; Sunflower oil

Indexed keywords

HELIANTHUS;

EID: 33845967796     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2006.01374.x     Document Type: Article

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