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https://www.food.actapol.net/volume11/issue3/8_3_2012.pdf
Background. Lipid oxidation is a main problem during food processing, storage and consumption leading to losses of quality, stability, safety and nutritive value. Antioxidants have been used to prevent oxidation changes and off – flavor development in food products. Aim of the research was to evaluate antioxidative effect of thyme ethanol extract on sunflower oil during its storage in different temperature conditions. Oil samples were stored in darkness at 4°C, 18°C, 38°C.
MLA | Zaborowska, Zofia, et al. "Antioxidative effect of thyme (Thymus vulgaris) in sunflower oil." Acta Sci.Pol. Technol. Aliment. 11.3 (2012): 283-291. |
APA | Zaborowska Z., Przygoński K., Bilska A. (2012). Antioxidative effect of thyme (Thymus vulgaris) in sunflower oil. Acta Sci.Pol. Technol. Aliment. 11 (3), 283-291 |
ISO 690 | ZABOROWSKA, Zofia, PRZYGOńSKI, Krzysztof, BILSKA, Agnieszka. Antioxidative effect of thyme (Thymus vulgaris) in sunflower oil. Acta Sci.Pol. Technol. Aliment., 2012, 11.3: 283-291. |