Antioxidant potential of Moringa oleifera leaf extract for the stabilisation of butter at refrigeration temperature
The antioxidant potential of a leaf extract of Moringa oleifera Lam. (Moringaceae) - LEMO was studied for the stabilisation of butter at refrigeration temperature. LEMO was obtained by extracting the ground and dried leaves with 80% ethanol at room temperature for 48 hours. LEMO was added into butte...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Czech Academy of Agricultural Sciences
2013-08-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-201304-0005_antioxidant-potential-of-moringa-oleifera-leaf-extract-for-the-stabilisation-of-butter-at-refrigeration-tempera.php |