Plant Extracts Inhibit the Formation of Hydroperoxides and Help Maintain Vitamin E Levels and Omega-3 Fatty Acids During High Temperature Processing and Storage of Hempseed and Soybean Oils. [electronic resource]
Producer: 20200121Description: 3147-3155 p. digitalISSN:- 1750-3841
- Cannabis -- chemistry
- Fatty Acids -- analysis
- Fatty Acids, Omega-3 -- analysis
- Food Handling -- methods
- Food Storage -- methods
- Hot Temperature
- Hydrogen Peroxide -- analysis
- Lipid Peroxidation -- drug effects
- Plant Extracts -- pharmacology
- Plant Oils -- chemistry
- Rosmarinus -- chemistry
- Salvia officinalis -- chemistry
- Seeds -- chemistry
- Soybean Oil -- chemistry
- Thymus Plant -- chemistry
- Vitamin E -- analysis
No physical items for this record
Publication Type: Journal Article
There are no comments on this title.
Log in to your account to post a comment.