| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10538607 | Food Chemistry | 2012 | 8 Pages |
Abstract
⺠Antioxidants tested would be beneficial for reducing the velocity of lipid oxidation. ⺠Herbs and honey exhibited great efficacy on preventing formation of hexanal. ⺠The sensory evaluation indicated that herbs and honey resulted in a pleasant flavour.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
G.R. Sampaio, T. Saldanha, R.A.M. Soares, E.A.F.S. Torres,