Effects of natural antioxidants on the palm olein quality during the heating and frying
Crossref DOI link: https://doi.org/10.1007/s11694-020-00517-x
Published Online: 2020-06-24
Published Print: 2020-10
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Yang, Jin Han
Tran, Thi Thu Tra
Le, Van Viet Man http://orcid.org/0000-0003-3284-207X
Text and Data Mining valid from 2020-06-24
Version of Record valid from 2020-06-24
Article History
Received: 5 March 2020
Accepted: 17 June 2020
First Online: 24 June 2020
Compliance with ethical standards
:
: The authors confirm no conflicts of interest.