Changes in Volatile Compounds of Black Cumin Oil and Hazelnut Oil by Microwave Heating Process
Author:
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Link
http://link.springer.com/content/pdf/10.1007/s11746-015-2711-7
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5. Albi T, Lanzón A, Guinda A, León M, Pérez-Camino MC (1997) Microwave and conventional heating effects on thermoxidative degradation of edible fats. J Agric Food Chem 45(10):3795–3798
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