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Autor:
Anita Soós, Kata Kóczán-Manninger, Ágnes Gorka, Ildikó Szedljak, Katalin Badak-Kerti, László Somogyi
Publikováno v:
Periodica Polytechnica Chemical Engineering. 59:272-276
The improvement of the oxidative stability of edible oils is in the focus of scientific and consumer interest. In the present work the effect of immersion of herbs in edible oils was performed and changes in oxidative stability were measured. Sage an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::93c169cc9a5b22bc33f279b00e64bb60
https://doi.org/10.3311/ppch.7571
https://doi.org/10.3311/ppch.7571
