Effect of the phytochemicals curcumin, cinnamaldehyde, thymol and carvacrol on the oxidative stability of corn and palm oils at frying temperatures.

İnanç Horuz, Tuğba

Effect of the phytochemicals curcumin, cinnamaldehyde, thymol and carvacrol on the oxidative stability of corn and palm oils at frying temperatures. [electronic resource] - Journal of food science and technology Dec 2015 - 8041-9 p. digital

Publication Type: Journal Article

0022-1155

10.1007/s13197-015-1913-1 doi