An Overview on the Use of Extracts from Medicinal and Aromatic Plants to Improve Nutritional Value and Oxidative Stability of Vegetable Oils

Oil oxidation is the main factor limiting vegetable oils’ quality during storage, as it leads to the deterioration of oil’s nutritional quality and gives rise to disagreeable flavors. These changes make fat-containing foods less acceptable to consumers. To deal with this problem and to meet consumer...

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Detalles Bibliográficos
Autores principales: Gharby, Saïd, Oubannin, Samira, Ait Bouzid, Hasna, Bijla, Laila, Ibourki, Mohamed, Gagour, Jamila, Koubachi, Jamal, Sakar, El Hassan, Majourhat, Khalid, Lee, Learn-Han, Harhar, Hicham, Bouyahya, Abdelhakim
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9601662/
https://www.ncbi.nlm.nih.gov/pubmed/37431007
http://dx.doi.org/10.3390/foods11203258

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9601662/
https://www.ncbi.nlm.nih.gov/pubmed/37431007
http://dx.doi.org/10.3390/foods11203258

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