The effect of dried herbs on the souring of sunflower oil

A tétel rövid nézete
dc.contributor.authorKállai-Nagy, Mária
dc.contributor.authorBorbélyné Varga, Mária
dc.date.accessioned2021-06-28T10:55:46Z
dc.date.available2021-06-28T10:55:46Z
dc.date.issued2012-07-31
dc.description.abstractMany herbs have antioxidant activity, which can replace the use of potencionally harmful synthetic antioxidants. Sunflower oil fortified with eight different plants and stored at room temperatur in my experiment. Specified intervals with determination of peroxide value, FFA, iodine value, anisidine value and TOTOX value followed the quality of the sunflower oil.en
dc.formatapplication/pdf
dc.identifier.citationActa Agraria Debreceniensis, No. 48 (2012) , 87-89
dc.identifier.doihttps://doi.org/10.34101/actaagrar/48/2459
dc.identifier.issn2416-1640
dc.identifier.issue48
dc.identifier.jatitleActa agrar. Debr.
dc.identifier.jtitleActa Agraria Debreceniensis
dc.identifier.urihttps://hdl.handle.net/2437/316118en
dc.languageen
dc.relationhttps://ojs.lib.unideb.hu/actaagrar/article/view/2459
dc.rights.accessOpen Access
dc.subjectrancidityen
dc.subjectherbsen
dc.subjectsunflower oilen
dc.subjectoxidationen
dc.subjectTOTOXen
dc.titleThe effect of dried herbs on the souring of sunflower oilen
dc.typefolyóiratcikkhu
dc.typearticleen
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