A Novel Model for Evaluating the Natural Antioxidant Carnosic Acid to Improve the Stability of Rapeseed Oil in the Thermal Degradation
The quality and stability of oil during thermal processing reflect the reactions in vegetable oil. The deterioration of the oil is close to the viscosity, fatty acid composition (FA), total polar compounds (TPC), etc. Carnosic acid (CA) is the main antioxidant component of rosemary extract; it is a...
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| Main Authors: | , , , , |
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| Format: | Book |
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MDPI AG,
2024-02-01T00:00:00Z.
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| Call Number: |
A1234.567 |
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| Copy 1 | Available |