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Decrease of chemical and volatile oxidation indicators using oregano essential oil combined with BHT in sunflower oil under accelerated storage conditions

Decrease of chemical and volatile oxidation indicators using oregano essential oil combined with BHT in sunflower oil under accelerated storage conditions

Olmedo, Rubén; Ribotta, Pablo; Grosso, Nelson R.

期刊名称Journal of Food Science and Technology
作者Olmedo, Rubén; Ribotta, Pablo; Grosso, Nelson R.
印刷ISSN0022-1155
电子ISSN0975-8402
文件大小428.50KB
发表时间2019-4-2
DOI10.1007/s13197-019-03731-8

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