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Abstract The antioxidant capacity (AC) of boiled-type coffee brews (CB) and phenolic acids (PA) isolated from them, obtained from the caffeinated and decaffeinated beans of different geographical(More)
Abstract The effect of rosemary extract and tocopherols (-T) on the oxidative stability of rapeseed oil triacylglycerols (TAG) was evaluated by two instrumental tests: Rancimat ® – measuring the(More)