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Effect of baicalein and acetone extract ofScutellaria baicalensison canola oil oxidation

✍ Scribed by Zhen-Yu Chen; Ya-Lun Su; Yu-Rong Bi; Suk Ying Tsang; Yu Huang


Book ID
107489845
Publisher
Springer-Verlag
Year
2000
Tongue
English
Weight
536 KB
Volume
77
Category
Article
ISSN
0003-021X

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Canola oil, with and without added alpha-tocopherol and ascorbyl palmitate, was used to deep-fat frying potatoes once per day for 10 day or once per week for 10 weeks. Changes in chemical and physical properties were monitored. Refractive index, free fatty acids and absorbance at 232 and 270 nm incr