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May 1, 2000Journal of the American Oil Chemists Society

Synergistic effects of rosemary, sage, and citric acid on fatty acid retention of palm olein during deep‐fat frying

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IJIrwandi JaswirUniversiti Putra MalaysiaYMYaakob B. Che ManUniversiti Putra MalaysiaDKDavid D. KittsUniversity of British Columbia

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Cite This Study

Jaswir et al. (2000) studied this question.

synapsesocial.com/papers/6a6f3d76ac440176ef27f136https://doi.org/10.1007/s11746-000-0084-7
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Also Consider

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  1. 1Use optimization of natural antioxidants in refined, bleached, and deodorized palm olein during repeated deep‐fat frying using response surface methodology1999 · 36 citations
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  4. 4Antioxidative components of tanshen (Salvia miltiorhiza Bung)1990 · 75 citations
  5. 5NATURAL ANTIOXIDANTS FROM ROSEMARY AND SAGE1977 · 335 citations