HERBS AS A SOURCE OF NATURAL PRESERVATIVES AGAINST RANCIDITY IN THE LOW-MOISTURE BAKERY PRODUCTS
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منابع مشابه
Methanolic extract of Verbascum macrurum as a source of natural preservatives against oxidative rancidity.
The antioxidant properties of various fractions of a methanolic extract obtained from the aerial parts of Verbascum macrurum have been determined by monitoring their capacity to scavenge the stable free-radical DPPH. They were also evaluated as natural preservatives against oxidative rancidity using the accelerated Rancimat method. Their activities expressed as protection factor (PF(r)) indicat...
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ژورنال
عنوان ژورنال: RURAL DEVELOPMENT 2019
سال: 2020
ISSN: 1822-3230,2345-0916
DOI: 10.15544/rd.2019.010