Inhibition of Formation of Conjugated Dienes in Linseed Oil
Oxidation of fats and oils reduces the nutritional value of food and causes various health problems. The addition of antioxidants prevents the oxidation of fats in the food. The antioxidant activity of antioxidants represents the ability to inhibit the process of oxidation. The antioxidant activity...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Sciendo
2018-06-01
|
| Series: | Proceedings of the Latvian Academy of Sciences. Section B, Natural Sciences |
| Subjects: | |
| Online Access: | https://doi.org/10.2478/prolas-2018-0013 |