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Keywords: Accelerated oven test
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Journal Articles
Protective effect of oregano (Origanum vulgar L.) and thyme (Thymus vulgaris L.) oleoresins in stored soybean oil
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Journal:
Nutrition & Food Science
Nutrition & Food Science (2013) 43 (3): 189–195.
Published: 17 May 2013
... and the mixture of both, as well as soybean oil containing TBHQ (50 mg/kg) and soybean oil free of antioxidants, were subjected to accelerated oven test (60°C/10 days). Samples were collected every two days and analyzed as to their peroxide and conjugated diene values. Findings The mixture of oleoresins...
