Stabilization of rapeseed oil with allspice, clove and nutmeg extracts

Nahrung. 2000 Aug;44(4):281-2. doi: 10.1002/1521-3803(20000701)44:4<281::AID-FOOD281>3.0.CO;2-Q.

Authors

D V Nguyen¹, M Takácsová, M N Dang, K Kristiánová

Affiliation

¹ Slovak Technical University, Faculty of Chemical Technology, Department of Saccharides and Food Preservation, Bratislava, Slovak Republic.

PMID: 10996906
DOI: 10.1002/1521-3803(20000701)44:4<281::AID-FOOD281>3.0.CO;2-Q

No abstract available

MeSH terms

Antioxidants / chemistry*
Brassica / chemistry*
Chromatography, High Pressure Liquid
Oxidation-Reduction
Plant Oils / chemistry*
Rosales / chemistry*
Spices / analysis*
Thiobarbituric Acid Reactive Substances

Substances

Antioxidants
Plant Oils
Thiobarbituric Acid Reactive Substances