The effect of antioxidative extracts on mitigating autoxidation of selected edible oils during deep frying

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dc.contributor.authorHemachandra, T.P.
dc.contributor.authorJayathilake, R.R.G.D.K.
dc.contributor.authorMadhujith, W.M.T.
dc.date.accessioned2019-02-06T04:28:10Z
dc.date.available2019-02-06T04:28:10Z
dc.date.issued2017
dc.identifier.citationTropical Agricultural Research, 28(3):p.247-255
dc.identifier.urihttps://dl.nsf.gov.lk/handle/1/24265
dc.publisherPostgraduate Institute of Agriculture, University of Peradeniya:Peradeniya
dc.subjectDeep frying
dc.subjectEdible oils
dc.subjectOxidation
dc.subjectPeroxide Value (PV)
dc.subjectThiobarbituric Acid
dc.subjectReactive Substances (TBARS)
dc.titleThe effect of antioxidative extracts on mitigating autoxidation of selected edible oils during deep frying
dc.typeArticle

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