Ara
Toplam kayıt 2, listelenen: 1-2
Antioxidant activity of galangal powder and the effect of addition on some quality characteristics of meatball
(2019)
In this research, the effect of dried galangal powder addition (% 0.1, % 0.25, % 0.5 w/w) on oxidative stability as measured by thiobarbituric acid-reactive substances (TBA) and conjugated diene of meatballs were investigated ...
Determination of Effects Commercial Antioxidant and Essential Oil Additives on Some Physico-Chemical Properties of Olive Oil
(2020)
In this study, the effects of several spice essential oil and some constituents on the oxidative stability of olive oil at 0.1% level of essential oils at 60 oC was determined. Free fatty acid values of olive oil with ...