Natural antioxidants from herbs and spices improve the oxidative stability and frying performance of vegetable oils
Citation
Redondo-Cuevas , L , Castellano , G & Raikos , V 2017 , ' Natural antioxidants from herbs and spices improve the oxidative stability and frying performance of vegetable oils ' , International Journal of Food Science and Technology , vol. 52 , no. 11 , pp. 2422-2428 . https://doi.org/10.1111/ijfs.13526
Rights
This is the peer reviewed version of the following article: Redondo-Cuevas, L., Castellano, G. and Raikos, V. (2017), Natural antioxidants from herbs and spices improve the oxidative stability and frying performance of vegetable oils. Int J Food Sci Technol, 52: 2422–2428, which has been published in final form at DOI:10.1111/ijfs.13526. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Self-Archiving.