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Influence of Tunisian aromatic plants on the prevention of oxidation in soybean oil under heating and frying conditions.
Food Chem. 2016 Dec 1;212:503-11. doi: 10.1016/j.foodchem.2016.05.186. Epub 2016 Jun 1.
Food Chem. 2016.
PMID: 27374561
Combined effect of carnosol, rosmarinic acid and thymol on the oxidative stability of soybean oil using a simplex centroid mixture design.
Saoudi S, Chammem N, Sifaoui I, Jiménez IA, Lorenzo-Morales J, Piñero JE, Bouassida-Beji M, Hamdi M, L Bazzocchi I.
Saoudi S, et al. Among authors: bouassida beji m.
J Sci Food Agric. 2017 Aug;97(10):3300-3311. doi: 10.1002/jsfa.8179. Epub 2017 Jan 13.
J Sci Food Agric. 2017.
PMID: 27976408
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