Effects of a natural antioxidant, polyphenol-rich rosemary (Rosmarinus officinalis L.) extract, on lipid stability of plant-derived omega-3 fatty-acid rich oil

LWT

Volumn 89, Issue , 2018, Pages 210-216

  Wang, Yu Zhu ^a   Fu, Shih Guei ^b   Wang, Sheng Yao ^a   Yang, Deng Jye ^c   Wu, Yi Hsieng Samuel ^a   Chen, Yi Chen ^a  

^a NATIONAL TAIWAN UNIVERSITY   (Taiwan)

^b CHIA NAN UNIVERSITY OF PHARMACY AND SCIENCE   (Taiwan)

^c CHINA MEDICAL UNIVERSITY   (Taiwan)

Author keywords

Flaxseed oil; Lipid oxidation; Optimal extraction condition; Rosemary extract; Schaal oven test

Indexed keywords

ANTIOXIDANTS; EXTRACTION; FLAX; OILSEEDS; OVENS; OXIDATION; PLANTS (BOTANY); POLYUNSATURATED FATTY ACIDS; TANNINS;

EXTRACTION CONDITIONS; FLAXSEED OIL; LIPID OXIDATION; OVEN TESTS; ROSEMARY EXTRACTS;

OILS AND FATS;

EID: 85032341078     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2017.10.055     Document Type: Article

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