Antioxidant effects of the monoterpenes carvacrol, thymol and sabinene hydrate on chemical and sensory stability of roasted sunflower seeds
Journal of the Science of Food and Agriculture2014Vol. 95(3), pp. 471–479
Citations Over TimeTop 10% of 2014 papers
Abstract
Carvacrol, sabinene hydrate and thymol could be used as an alternative to synthetic antioxidants for preserving the quality of roasted sunflower seeds.
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