Synergic effect of Citric Acid and Red Onion skin extract on the Oxidative stability of Vegetable Oil
The antioxidant potentials of citric acid and onion skin extract on the oxidative stability of vegetable oil were examined. Results from the peroxide values showed that citric acid had the best antioxidative potentials at a concentration of 0.2g/100g of vegetable oil. This was followed by the antiox...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Joint Coordination Centre of the World Bank assisted National Agricultural Research Programme (NARP)
2013-07-01
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| Series: | Journal of Applied Sciences and Environmental Management |
| Online Access: | https://www.Ajol.Info/index.php/jasem/article/view/90977 |
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