Polyphenolic composition, lipid peroxidation and antioxidant properties of chapli kebab during repeated frying process
Crossref DOI link: https://doi.org/10.1007/s11694-017-9667-2
Published Online: 2017-10-11
Published Print: 2018-03
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Zeb, Alam http://orcid.org/0000-0001-6849-376X
Haq, Iftikharul
Funding for this research was provided by:
Higher Education Commission, Pakistan (2344)
License valid from 2017-10-11