Antioxidant activity of Piper sarmentosum Roxb. and its effect on the degradation of frying oils
Synthetic antioxidants are commonly used for retarding rancidity in cooking oils. However, they are not effective at frying temperature and are potential carcinogens. To replace synthetic antioxidants with a natural source, which is safer and heat resistance, Pandanus amaryllifolius Roxb. (PD) and P...
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University of Leeds
2015
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| Online Access: | http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.680543 |