Influence of UV and X-ray radiations on oxidative stability of soybean oil formulated with neroli oil as a natural antioxidant
Author:
Affiliation:
1. Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
Funder
Shiraz University
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10942912.2018.1558236
Reference30 articles.
1. Effects of radiation processing on phytochemicals and antioxidants in plant produce
2. Influence of α-, γ-, and δ-tocopherol on the radiation induced formation of peroxides in rapeseed oil triacylglycerols
3. Effect of electron beam irradiation on quality indicators of peanut butter over a storage period
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