|
|
|
|
|
László Somogyi, Ágnes Gorka, Anita Soós, Katalin Badak-Kerti, Kata Kóczán-Manninger, Ildikó Szedljak
Pág. 272 - 276
The improvement of the oxidative stability of edible oils is in the focus of scientific and consumer interest. In the present work the effect of immersion of herbs in edible oils was performed and changes in oxidative stability were measured. Sage and or...
ver más
|
|
|
|
|