Natural antioxidants from herbs and spices improve the oxidative stability and frying performance of vegetable oils

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Publication date
11/2017
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Redondo-Cuevas , L , Castellano , G & Raikos , V 2017 , ' Natural antioxidants from herbs and spices improve the oxidative stability and frying performance of vegetable oils ' , International Journal of Food Science and Technology , vol. 52 , no. 11 , pp. 2422-2428 . https://doi.org/10.1111/ijfs.13526
Publication
International Journal of Food Science and Technology
Status
Peer reviewed
DOI
https://doi.org/https://doi.org/10.1111/ijfs.13526
ISSN
0950-5423
Type
Journal article
Description
Funds for the study were provided by the Scottish Government's Rural and Environment Science and Analytical Services Division and conducted as part of the Scottish Government Strategic Research programme (Food Land & People). L. Redondo-Cuevas acknowledges financial support from the Catholic University of Valencia San Vicente Mártir to conduct the research in Scotland.
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http://hdl.handle.net/2164/10803