Stability of Fried Olive and Sunflower Oils Enriched with Thymbra capitata Essential Oil

@inproceedings{Miguel2014StabilityOF,
  title={Stability of Fried Olive and Sunflower Oils Enriched with Thymbra capitata Essential Oil},
  author={Maria da Graça Miguel and Maria Dulce Carlos Antunes and A. Rohaim and Ana Cristina Figueiredo and Luis M. Pedro and Jos{\'e} Gonçalves Barroso},
  year={2014}
}
Miguel M.G., Antunes M.D., Rohaim A., Figueiredo A.C., Pedro L.G., Barroso J.G. (2014): Stability of fried olive and sunflower oils enriched with Thymbra capitata essential oil. Czech J. Food Sci., 32: 102–108. The stability of olive and sunflower oils for domestic uses after frying cow steak or only heating were evaluated in the presence or absence of the carvacrol-rich essential oil of Thymbra capitata. The treatments consisted of sunflower and olive oils either enriched with 200 mg/l of T… CONTINUE READING
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