ANTIOXIDANT ACTIVITY OF BENE HULL OIL COMPARED WITH SESAME AND RICE BRAN OILS DURING THE FRYING PROCESS OF SUNFLOWER OIL
Author:
Publisher
Wiley
Subject
General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4522.2009.01154.x/fullpdf
Reference36 articles.
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2. Effect of various compounds on virgin olive oil stability measured by Rancimat;APARICIO;J. Agric. Food Chem.,1999
3. The chemical and physiological properties of sesame oil;BUDOWSKI;Chem. Rev.,1951
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