Method for the validation and uncertainty estimation of tocopherol analysis applied to soybean oil with addition of spices and TBHQ
The tocopherol contents of refined soybean oil with the addition of rosemary, oregano, garlic, annatto seeds and TBHQ was evaluated during storage at 25 °C and 35 °C for twelve months, in comparison with a control soybean oil without the antioxidant addition. The method proposed to assess the tocoph...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
2013-09-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1443 |