Physico-Chemical Properties, Fractionation and Antioxidant Activity of Some Essential Oils Utilized in Mayonnaise Preparation and Storage
Two types of essential oils (thyme and Stachys) were used in this Estimation. The chemical composition, antioxidant activity (by DPPH assay) and the rancimat method were used to assess the stability effect of these essential oils. The tested oils were added to mayonnaise to evaluate its capability f...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | Arabic |
| Published: |
The Union of Arab Universities
2021-08-01
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| Series: | Arab Universities Journal of Agricultural Sciences |
| Subjects: | |
| Online Access: | https://ajs.journals.ekb.eg/article_172082_b62fa5184a99dab7a968daa708d350e1.pdf |