Antioxidant efficacy of rosemary extract on oxidative stability and nutrient preservation of soybean oil during long-term kitchen use
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DOI: 10.1093/ijfood/vvaf081
Abstract: Vegetable oil is susceptible to oxidative rancidity. The previous studies mainly focus on the oxidation of vegetable oils during storage or in sale but not long-term kitchen use. In this study, the oxidative stability of… read more here.
Keywords: soybean oil; sbo; oxidative stability; kitchen use ... See more keywords