Effects of High Temperature Frying of Spinach Leaves in Sunflower Oil on Carotenoids, Chlorophylls, and Tocopherol Composition
Crossref DOI link: https://doi.org/10.3389/fchem.2017.00019
Published Online: 2017-03-22
Update policy: https://doi.org/10.3389/crossmark-policy
Zeb, Alam
Nisar, Parveen
Funding for this research was provided by:
Higher Education Commission, Pakistan (2344)
