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The Inhibitory Effects of Hydroxytyrosol, α-Tocopherol and Ascorbyl Palmitate on Lipid Peroxidation in Deep-Fat Fried

Audrey Yue Vern Theah1, Taiwo O Akanbi1

  • 1School of Environmental and Life Sciences, College of Engineering, Science and Environment, The University of Newcastle (UON), Brush Road, Ourimbah, NSW 2258, Australia.

Antioxidants (Basel, Switzerland)
|April 28, 2023
PubMed

Keywords:
ascorbyl palmitatedeep-fat fryinghokihydroxytyrosoloxidationprawnsquidsunflower oiltocopherol

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