Antioxidative Activity of Various Spices on Oils and Fats
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The Japanese Society of Nutrition and Dietetics
Cited by 19 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
1. Aromatization of virgin olive oil by seeds of Pimpinella anisum using three different methods: Physico-chemical change and thermal stability of flavored oils;Grain & Oil Science and Technology;2021-09
2. Azadirachta indica (neem) leaf dietary effects on the immunity response and disease resistance of Asian seabass, Lates calcarifer challenged with Vibrio harveyi;Fish & Shellfish Immunology;2013-01
3. Use of dietary ginger,Zingiber officinaleRoscoe, as an immunostimulant to controlAeromonas hydrophilainfections in rainbow trout,Oncorhynchus mykiss(Walbaum);Journal of Fish Diseases;2009-11
4. Physico-chemical change and heat stability of extra virgin olive oils flavoured by selected Tunisian aromatic plants;Food and Chemical Toxicology;2009-10
5. Inhibition of gastric H+,K+-ATPase andHelicobacter pylori growth by phenolic antioxidants of Zingiber officinale;Molecular Nutrition & Food Research;2007-03
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