Improving the Oxidative Stability of Anhydrous Milk Fat by Adding Natural Antioxidant.
Samy F MahmoudKhamis M K KebarySamy A HusseinRagb M BadawiDalia I SalehPublished in: Journal of AOAC International (2021)
This study demonstrates the use of natural antioxidants, instead of synthetic antioxidants, in preserving ghee and butter oil.