Comparison between synthetic and rosemary-based antioxidants for the deep frying of French fries in refined soybean oils evaluated by chemical and non-destructive rapid methods
Pengjuan Li, Xinhao Yang, Wan Jun Lee, Furong Huang, Yong Wang, Ying Li
Topics & Concepts
ChemistryRosmarinic acidCarnosic acidHydroquinoneFood scienceAntioxidantRosmarinusOrganic chemistryEssential oilEdible Oils Quality and AnalysisPhytochemicals and Antioxidant ActivitiesFermentation and Sensory Analysis