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Food application of an encapsulated phytochemically rich SC-CO2 extract of a polyherbal mix of tulsi, bay and cardamom: Shelf-life and frying stability of soybean oil
Ghosh, Sudip, Chatterjee, Dipan, Mishra, Subhankar, Bhattacharjee, ParamitaVolume:
171
Language:
english
Journal:
Journal of Food Engineering
DOI:
10.1016/j.jfoodeng.2015.10.023
Date:
February, 2016
File:
PDF, 1.15 MB
english, 2016