Evaluation of antioxidant activity of green tea extract and its effect on the biscuits lipid fraction oxidative stability. [electronic resource]
Producer: 20100202Description: S362-70 p. digitalISSN:- 1750-3841
- Antioxidants -- chemistry
- Butylated Hydroxyanisole -- chemistry
- Color
- Fatty Acids -- analysis
- Food
- Food Analysis
- Food Handling -- methods
- Lipid Peroxidation
- Maillard Reaction
- Oxidation-Reduction
- Plant Extracts -- chemistry
- Principal Component Analysis
- Sensation
- Tea -- chemistry
- Time Factors
- Volatile Organic Compounds -- analysis
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Publication Type: Journal Article
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