Oxidative Stability, Microbial Safety, and Sensory Properties of Flaxseed (Linum usitatissimum L.) Oil Infused with Spices and Herbs

In our study, we assessed whether the addition of basil, fennel, oregano, rosemary, and chili can improve oxidative stability and sensory properties of flaxseed oil (FO) during 180 days of storage or induce oil contamination by microorganisms. Results showed that addition of spices and herbs in FO a...

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Detalles Bibliográficos
Autores principales: Odeh, Dyana, Kraljić, Klara, Benussi Skukan, Andrea, Škevin, Dubravka
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8156761/
https://www.ncbi.nlm.nih.gov/pubmed/34063383
http://dx.doi.org/10.3390/antiox10050785

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8156761/
https://www.ncbi.nlm.nih.gov/pubmed/34063383
http://dx.doi.org/10.3390/antiox10050785

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