Effect of the phytochemicals curcumin, cinnamaldehyde, thymol and carvacrol on the oxidative stability of corn and palm oils at frying temperatures. [electronic resource]

By: Contributor(s): Producer: 20151125Description: 8041-9 p. digitalISSN:
  • 0022-1155
Online resources: In: Journal of food science and technology vol. 52
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Publication Type: Journal Article

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