Open AccessProtective role of onion and garlic on physicochemical alterations and toxicity of heated soybean oil
Author(s) -
O I Oyewole,
Ebenezer Tunde Olayinka
Publication year - 2007
Publication title -
african journal of biotechnology
Language(s) - English
Resource type - Journals
ISSN - 1684-5315
DOI - 10.5897/ajb2007.000-2337
Subject(s) - chemistry , ascorbic acid , lipid peroxidation , food science , soybean oil , peroxide value , iodine value , garlic oil , malondialdehyde , antioxidant , tocopherol , acid value , biochemistry , vitamin e
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