Antioxidative effect of Ajowan in a model system
- 1 October 1995
- journal article
- Published by Wiley in Journal of Oil & Fat Industries
- Vol. 72 (10) , 1215-1218
- https://doi.org/10.1007/bf02540992
Abstract
No abstract availableKeywords
This publication has 10 references indexed in Scilit:
- Phenolic antioxidantsCritical Reviews in Food Science and Nutrition, 1992
- Antioxidant Properties of Rosemary Oleoresin in Turkey SausageJournal of Food Science, 1985
- A flavonoid antioxidant in Spanish peanuts(Arachia hypogoea)Journal of Oil & Fat Industries, 1984
- β-Carotene: an Unusual Type of Lipid AntioxidantScience, 1984
- Chia seeds as a source of natural lipid antioxidantsJournal of Oil & Fat Industries, 1984
- Lipid oxidation catalysts and inhibitors in raw materials and processed foodsFood Chemistry, 1982
- Stabilization of Fats by Phenolic AntioxidantsCanadian Institute of Food Technology Journal, 1971
- Antioxidants in oats: Mono‐esters of caffeic and ferulic acidsJournal of the Science of Food and Agriculture, 1967
- The use of the „studentized range” in connection with an analysis of varianceEuphytica, 1952
- THE DISTRIBUTION OF RANGE IN SAMPLES FROM A NORMAL POPULATION, EXPRESSED IN TERMS OF AN INDEPENDENT ESTIMATE OF STANDARD DEVIATIONBiometrika, 1939