Influence of natural and synthetic antioxidants on the degradation of Soybean oil at frying temperature
Crossref DOI link: https://doi.org/10.1007/s13197-015-1774-7
Published Online: 2015-02-21
Published Print: 2015-08
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Ravi Kiran, Challa
Sasidharan, Indu
Soban Kumar, D. R.
Sundaresan, A.
Text and Data Mining valid from 2015-02-21