Effect of dewaxing pretreatment on composition and stability of rice bran oil: Potential antioxidant activity of wax fraction
Author:
Affiliation:
1. Institute for Food Chemistry, Münster University, Münster, Germany
2. SPK Consultancy Services, Reading, UK
3. University of Kiel, Department of Food Technology, Kiel, Germany
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.200600066
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