Effect of Rosmarinus officinalis, Lavandula sublepidota, and Ferulago contracta Essential Oils on Oxidative Stability of Camelina Oil
Rosmarinus officinalis L. (RO), Lavandula sublepidota (LS), and Ferulago contracta (FC) are three botanical species recognized for their antioxidant, antibacterial, and anticancer properties, which make them significant for improving food quality and prolonging shelf life. In this study, the oxidat...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2025-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/jfq/1781599 |
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