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Capsaicin and tocopherol in red pepper seed oil enhances the thermal oxidative stability during frying

Cheul-Young Yang1, Prabhat K Mandal, Kyu-Ho Han

  • 1School of Natural Food Science, Eulji University, Seongnam, 461 713 South Korea.

Journal of Food Science and Technology
|April 11, 2013
PubMed

Keywords:
CapsaicinChemiluminiscenceRancidityRed pepper oilThermal oxidative stabilityTocopherol

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