Oxidative stability, thermal stability and acceptability of coconut oil flavored with essential oils from black pepper and ginger
Crossref DOI link: https://doi.org/10.1007/s13197-016-2446-y
Published Online: 2016-12-26
Published Print: 2017-01
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Chandran, Janu
Nayana, N.
Roshini, N.
Nisha, P.
Funding for this research was provided by:
Council of Scientific and Industrial Research
License valid from 2016-12-26