Manoeuvring the physicochemical and nutritional properties of vegetable oils through blending-Reference-Cited by-同舟云学术

Manoeuvring the physicochemical and nutritional properties of vegetable oils through blending

Author:

Sharma Kanika¹^ORCID,Kumar Manoj¹²^ORCID,Lorenzo Jose M.³⁴,Guleria Sanjay⁵,Saxena Sujata¹

Affiliation:

1. Chemical and Biochemical Processing Division Central Institute for Research on Cotton Technology Mumbai India

2. Department of Biology East Carolina University Greenville North Carolina USA

3. Centro Tecnológico de la Carne de Galicia Parque Tecnológico de Galicia Ourense Spain

4. Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense Universidad de Vigo Ourense Spain

5. Division of Biochemistry, Faculty of Basic Science Sher‐e‐Kashmir University of Agricultural Sciences and Technology Jammu India

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Link

Reference122 articles.

1. Blending of virgin olive oil with less stable edible oils to strengthen their antioxidative potencies;Abdel‐Razek AG;Aust J Basic Appl Sci,2011

3. Effect of omega 3 fatty acids family in human health;Abozid MM;Int J Adv Res,2014

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