Work

Influence of heating on antioxidant activity and the chemical composition of some spice essential oils

Year: 2004

Type: article

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2004.03.011

Authors: A. Tomaino, F. Cimino, V. Zimbalatti, V. Venuti, V. Sulfaro, A. De Pasquale, A. Saija

Institution: University of Messina

Language: English

Topic: Edible Oils Quality and Analysis

Subfield: Organic Chemistry

Field: Chemistry

Domain: Physical Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W1988763877

FWCI: 6.074

Cites: 26

Cited by: 495

Related to: 10