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

Hemachandra, T.P.Jayathilake, R.R.G.D.K.Madhujith, W.M.T.2019-02-062019-02-062017Tropical Agricultural Research, 28(3):p.247-255https://dl.nsf.gov.lk/handle/1/24265Deep fryingEdible oilsOxidationPeroxide Value (PV)Thiobarbituric AcidReactive Substances (TBARS)The effect of antioxidative extracts on mitigating autoxidation of selected edible oils during deep fryingArticle