Physicochemical properties and oxidative stability of butter oil supplemented with corn oil and dihydroquercetin-Reference-Cited by-同舟云学术

Physicochemical properties and oxidative stability of butter oil supplemented with corn oil and dihydroquercetin

Published:2018-10 Issue:10 Volume:42 Page:e13765
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

El‐Hadad Sameh Sobhy¹²,Tikhomirova Natali Aleksandrovna²

Affiliation:

1. Dairy Science Department National Research Centre Giza Egypt

2. Moscow State University of Food Production Moscow Russia

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.13765

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