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Limonene, the compound in essential oil of nutmeg displayed antioxidant effect in sunflower oil during the deep‐frying of Chinese Maye
The deep‐frying process for plenty of fried products using vegetable oils needs safe and effective antioxidants. In the present exploration, the nutmeg essential oil (NEO) was employed as a potential antioxidant for sunflower oil during the deep‐frying of Chinese Maye at 180°C for 30 hr. In the comp...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2019
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6977485/ https://www.ncbi.nlm.nih.gov/pubmed/31993175 http://dx.doi.org/10.1002/fsn3.1333 |