Crossmark

Effect of black cumin oil on the oxidative stability and sensory characteristics of mayonnaise

Crossref DOI link: https://doi.org/10.1007/s13197-018-3075-4

Published Online: 2018-02-19

Published Print: 2018-04

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Ozdemir, Necla

Kantekin-Erdogan, Meryem Nur

Tat, Tuba

Tekin, Aziz
License Information

Text and Data Mining valid from 2018-02-19
More Information

Article History

Revised: 31 January 2018

Accepted: 12 February 2018

First Online: 19 February 2018