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Influence of processing methodology on phenolic acid content, fatty acid profile and oxidative stability of Macrotyloma uniflorum

Crossref DOI link: https://doi.org/10.1007/s13197-020-04321-9

Published Online: 2020-03-11

Published Print: 2020-08

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

Authors

Vashishth, Rahul https://orcid.org/0000-0002-6496-2888
Semwal, A. D. https://orcid.org/0000-0002-7487-6086
Padmashree, A.

Naika, Mahadeva

Sharma, G. K. https://orcid.org/0000-0001-8674-9132
License Information

Text and Data Mining valid from 2020-03-11

Version of Record valid from 2020-03-11
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Article History

Revised: 18 February 2020

Accepted: 3 March 2020

First Online: 11 March 2020