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Natural antioxidants in the stability of ray liver oil
Gerardo Navarro-García
*
,
Nohemí Gámez-Meza
,
Luis Angel Medina-Juárez
,
Jesús Ortega-García
, Elizabeth Cota-Quiñones
, Juan Carlos Ramirez-Suarez
*
Corresponding author for this work
Departamento de Investigaciones Científicas y Tecnológicas
BIOTECNOLOGÍA DE RECURSOS BIÓTICOS
Biotecnología aplicada y análisis químico de compuestos bioactivos
Research output
:
Contribution to journal
›
Article
›
peer-review
4
Scopus citations
Overview
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Keyphrases
Vitamin E
100%
Caffeic Acid
100%
Liver Oil
100%
Natural Antioxidants
100%
Rosemary Extract
100%
Antioxidant
33%
Fatty Acids
33%
Volatile Compounds
33%
Peroxide Value
33%
Protective Effect
33%
High Stability
33%
Oxidative Stability
33%
High Correlation
33%
Oxidative Rancidity
33%
Rhinoptera Bonasus
33%
Accelerated Stability Study
33%
Food Science
Tocopherol
100%
Caffeic Acid
100%
Natural Antioxidant
100%
Rosmarinus Officinalis Extract
100%
Antioxidant
33%
Peroxide Value
33%
Volatile Agent
33%
Oxidative Stability
33%
Oxidative Rancidity
33%
Pharmacology, Toxicology and Pharmaceutical Science
Natural Antioxidant
100%
Caffeic Acid
100%
Tocopherol
100%
Rosmarinus Officinalis Extract
100%
Antioxidant
33%
Volatile Agent
33%
Fatty Acid
33%
Chemistry
stability
100%
Natural Antioxidant
100%
Caffeic Acid
75%
Antioxidant Agent
25%
Protective
25%
Fatty Acid
25%
Eicosapentaenoic Acid
25%
1-Penten-3-Ol
25%
Volatile Agent
25%
Agricultural and Biological Sciences
Antioxidant
100%
Rosemary
100%
Peroxide Value
33%
Fatty Acid
33%
Protective Effect
33%
Rhinoptera bonasus
33%