Use of Humulus lupulus and Origanum vulgare as Protection Agents Against Oxidative Deterioration in “Deep-Fried Process”: Frying Model Assay with Sunflower Oil and High-Oleic Peanuts
Paloma Lucía López, Nicolle Stefani Juncos, Nelson R. Grosso, Rubén Horacio Olmedo
Topics & Concepts
Food scienceSunflower oilChemistrySunflowerLipid oxidationHop (telecommunications)AntioxidantAgronomyBiologyOrganic chemistryComputer scienceComputer networkPeanut Plant Research StudiesNuts composition and effectsEdible Oils Quality and Analysis