Department of Chemistry, Faculty of Science, Egerton University, Nakuru, Kenya
Deparment of Dairy and Food Science, Faculty of Agriculture, Egerton University, Nakuru, Kenya
Department of Chemistry, Faculty of Science, Egerton University, Nakuru, Kenya
Copyright © 2018 Onesmus Maina Wanjau, Symon Maina Mahungu, Josphat Clement Matasyoh et al. This is
an open access article distributed under the Creative Commons Attribution
License, which permits unrestricted use, distribution, and reproduction in any
medium, provided the original work is properly cited.
How to Cite this Article
Wanjau, O. , Mahungu, S. and Matasyoh, J. (2018) Antioxidant Activity of Methoxylated Flavonoids in Oils in Deep Frying Processes.
Food and Nutrition Sciences,
9, 1273-1284. doi:
10.4236/fns.2018.911091.