Antioxidant effect of essential oils of rosemary, clove and cinnamon on hazelnut and poppy oils-Reference-Cited by-同舟云学术

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Antioxidant effect of essential oils of rosemary, clove and cinnamon on hazelnut and poppy oils

Published:2011-11 Issue:1 Volume:129 Page:171-174
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Özcan Mehmet Musa,Arslan Derya

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference32 articles.

1. Baharatların antioksidan etkisi (Antioxidant properties of spices);Akgül;Doga-Turkish Journal of Agriculture and Forestry,1989

2. Baharat Bilimi ve Teknolojisi. (Spice Science and Technology) Turkish Association Food Technologists Publ. No.15;Akgül,1993

3. AOCS (1990). Official methods and recommended practices (Vol. 1, 4th ed). American Oil Chemists’ Society, Champaign, II.

4. Toxicology and biochemistry of BHA and BHT;Branen;Journal of American Oil Chemists’ Society,1975

5. Natural antioxidants from rosemary and sage;Chang;Journal of Food Science,1977

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