Effect of Added Black Cumin Seed (Nigella sativa L) Oil on Oxidative Stability of Flaxseed Oil
Ali Beik Khormizi, Simin Asadollahi, Bizhan Khorshidpoor & Elahesadat Hosseini · Asian Food Science Journal · 2019
Background: Lipid oxidation has adverse effect on food deterioration and human health. Oxidative reactions limit the shelf-life of fresh and processed foodstuffs which are of great concern in the vegetable oil and fat industry. Aim: The antioxidant activity of Black Cumin (Nigell...
Open access
Research Article
10.9734/afsj/2019/v7i429975