Stability of fried olive and sunflower oils enriched with thyrnbra capitata essential oil
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 capitata oil o...
| Autor principal: | |
|---|---|
| Outros Autores: | , , , , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2018
|
| Assuntos: | |
| Texto completo: | http://hdl.handle.net/10400.1/12044 |
| País: | Portugal |
| Oai: | oai:sapientia.ualg.pt:10400.1/12044 |