Oxidative stability of the lipid fraction in cookies – the EPR study
Cookies are a group of convenient food products that are popular among consumers. They may contain high amounts of fats, which can be prone to oxidation. To retard the oxidative deterioration, synthetic and natural antioxidants may be added. Herb and spice extracts can be sources of natural biologic...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Sciendo
2015-07-01
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| Series: | Nukleonika |
| Subjects: | |
| Online Access: | https://doi.org/10.1515/nuka-2015-0083 |