Retarding sunflower oil oxidation during the deep-fat frying of potato chips using micro-encapsulated Convolvulus arvensis Linn leaf phenolic extract.
| Autor: | Hammad, K. S. M.1 ka_sm_2008@agr.cu.edu.eg, Elkharsa, M. M.1, El-Nikeety, M. M. A.1, Hallabo, S. A. S.1 |
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| Zdroj: | Grasas y Aceites. Oct-Dec2023, Vol. 74 Issue 4, p1-11. 11p. |
| Databáze: | Academic Search Ultimate |
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