Effect of the phytochemicals curcumin, cinnamaldehyde, thymol and carvacrol on the oxidative stability of corn and palm oils at frying temperatures
Crossref DOI link: https://doi.org/10.1007/s13197-015-1913-1
Published Online: 2015-06-15
Published Print: 2015-12
Update policy: https://doi.org/10.1007/springer_crossmark_policy
İnanç Horuz, Tuğba
Maskan, Medeni
Text and Data Mining valid from 2015-06-15