Oxidative stability of lard and sunflower oil supplemented with coffee extracts under storage conditions
The oxidative stability of sunflower oil and lard supplemented with water extracts of green and roasted, Arabica and Robusta coffee beans was estimated. A decrease in the rate of fat oxidation reactions during the storage of samples for 12 weeks at ambient temperature which resulted from the additio...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
2011-06-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1312 |