Volume 10
Issue 2/volume10
Food Science and Technology
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Available Online: http://www.ejpau.media.pl/volume10/issue2/volume10/art-02.html
COMPARISON OF ANTIOXIDATIVE AND SYNERGISTIC EFFECTS OF SKULLCAP (SCUTELLARIA BAICALENSIS GEORGI) IN SUNFLOWER OIL-IN-WATER EMULSION DURING STORAGE
Aneta Wojdyło, Jan Oszmiański, Anna Sokół-Łętowska
Department of Fruit, Vegetable and Cereal Technology,
Wrocław University of Environmental and Life Sciences, Poland
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Key words:
skullcap, antioxidant, synergism, sunflower oil-in-water emulsion, storage in light.
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Aneta Wojdyło
Department of Fruit, Vegetable and Cereal Technology,
Wrocław University of Environmental and Life Sciences, Poland
C.K. Norwida 25, 50-375 Wrocław, Poland
Phone: (+48 71) 320 54 74
Fax: (+48 71) 320 54 77
email: aneta@ozi.ar.wroc.pl
Jan Oszmiański
Department of Fruit, Vegetable and Cereal Technology,
Wrocław University of Environmental and Life Sciences, Poland
C.K. Norwida 25, 50-375 Wrocław, Poland
Phone: (+48 71) 320 54 74
email: oszm@ozi.ar.wroc.pl
Anna Sokół-Łętowska
Department of Fruit, Vegetable and Cereal Technology,
Wrocław University of Environmental and Life Sciences, Poland
C.K. Norwida 25, 50-375 Wrocław, Poland
Phone: (+48 71) 320 54 74
Fax: (+48 71) 320 54 77
Responses to this article, comments are invited and should be submitted within three months of the publication of the article. If accepted for publication, they will be published in the chapter headed 'Discussions' and hyperlinked to the article.