Effects of plant-derived antioxidants to the oxidative stability of edible oils under thermal and storage conditions: Benefits, challenges and sustainable solutions
Aysun Yurdunuseven Yıldız, Sebahat Öztekin, Katya Anaya
Topics & Concepts
Edible plantsChemistryOxidative phosphorylationFood scienceBiochemical engineeringBiochemistryEngineeringPhytochemicals and Antioxidant ActivitiesEdible Oils Quality and AnalysisMeat and Animal Product Quality