Evaluation of the antioxidant potential of some Malaysian herbal aqueous extracts as compared with synthetic antioxidants and ascorbic acid in cakes
Efficacy of some Malaysian herbal aqueous extracts, BHA/BHT (synthetic antioxidants) and ascorbic acid in retarding oxidative rancidity was tested with cakes. The development of lipid oxidation products during 15 days at room temperature was evaluated by means of Peroxide Value (PV) and Thiobarbitur...
| 出版年: | International Food Research Journal |
|---|---|
| 第一著者: | |
| フォーマット: | 論文 |
| 言語: | English |
| 出版事項: |
2011
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| オンライン･アクセス: | https://www.scopus.com/inward/record.uri?eid=2-s2.0-79851470429&partnerID=40&md5=ed8585979ca67cee22c76752331ec796 |