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...

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Bibliographic Details
Main Authors: Kūka Māra, Čakste Ilze, Kūka Pēteris
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

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