HIGHLIGHTS
- who: Asiye Ahmadi-Dastgerdi and collaborators from the Department of Food Science and Technology, Ardestan Branch, Islamic Azad University, Ardestan, Iran have published the paper: The Role of Thyme ( Zataria multiflora Boiss) Essential Oil as Natural Antioxidant on the Lipid Oxidation in Mayonnaise, in the Journal: Journal of Food Quality 12 of 13/04/2022
- what: Since lipid oxidation is the main chemical process affecting mayonnaise deterioration in this research the antioxidant activity of essential oil of thyme (Zataria multiflora Boiss) was determined for oxidative stability of treated mayonnaise (homogenized) during 6 months of storage . . .
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