The effect of antioxidative extracts on mitigating autoxidation of selected edible oils during deep frying
Date
2017
Journal Title
Journal ISSN
Volume Title
Publisher
Postgraduate Institute of Agriculture, University of Peradeniya:Peradeniya
Abstract
Description
Keywords
Deep frying, Edible oils, Oxidation, Peroxide Value (PV), Thiobarbituric Acid, Reactive Substances (TBARS)
Citation
Tropical Agricultural Research, 28(3):p.247-255