Effect of microwave heating on lipid composition, oxidative...

Effect of microwave heating on lipid composition, oxidative stability, color value, chemical properties, and antioxidant activity of gurum (Citrulluslanatus var. Colocynthoide) seed oil

Karrar, Emad, Sheth, Sujitraj, Wei, Wei, Wang, Xingguo
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Volume:
23
Language:
english
Journal:
Biocatalysis and Agricultural Biotechnology
DOI:
10.1016/j.bcab.2020.101504
Date:
January, 2020
File:
PDF, 891 KB
english, 2020
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