Influence of UV and X-ray radiations on oxidative stability of soybean oil formulated with neroli oil as a natural antioxidant
Effects of UV and X-ray treatments on oxidative stability of soybean oil were evaluated during accelerated storage. Furthermore, antioxidant activity of neroli oil incorporated into soybean oil was compared with those of BHT and β-carotene. UV and X-ray treated samples had significantly higher perox...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2018-01-01
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| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/10942912.2018.1558236 |