Effect of new antioxidants: phenolipids on quality of fried French fries and rapeseed oil

The purpose of this work was to evaluate the effect of five novel synthetic antioxidants: octyl sinapate (OSA), octyl ferulate (OFA), octyl caffeate (OCA), cetyl sinapate (CSA) and cetyl ferulate (CFA) added to refined rapeseed oil for the first time on antioxidant activity (AA) and total phenolic c...

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Detalles Bibliográficos
Autores principales: Szydłowska-Czerniak, Aleksandra, Rabiej, Dobrochna
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer India 2020
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8196133/
https://www.ncbi.nlm.nih.gov/pubmed/34188312
http://dx.doi.org/10.1007/s13197-020-04765-z

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8196133/
https://www.ncbi.nlm.nih.gov/pubmed/34188312
http://dx.doi.org/10.1007/s13197-020-04765-z

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