Efficacy of the antioxidants BHA and BHT in palm olein during heating and frying
The effectiveness of butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) in retarding the deterioration of RBD palm olein during static heating (180 C) and frying operations was assessed by determining the peroxide, anisidine, acid and iodine values; absorbances at 232 and 268 nm; and...
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| Main Authors: | , |
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| Format: | Article |
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Wiley
1983
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| Online Access: | http://psasir.upm.edu.my/id/eprint/111919/ https://aocs.onlinelibrary.wiley.com/doi/10.1007/BF02666575 |
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