Article ID Journal Published Year Pages File Type
7584721 Food Chemistry 2018 27 Pages PDF
Abstract
The results are important for the development of natural alternatives useful for the inhibition of oxidation in parsley seed oil.
Keywords
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
Preview
Kinetic studies on the oxidative stabilization effect of red onion skins anthocyanins extract on parsley (Petroselinum crispum) seed oil
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