İnanç Horuz, Tuğba <br/><br/>
Effect of the phytochemicals curcumin, cinnamaldehyde, thymol and carvacrol on the oxidative stability of corn and palm oils at frying temperatures.  [electronic resource] 

 -  Journal of food science and technology  Dec 2015 
 - 8041-9 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>0022-1155 
<br/><br/><label>Standard No.: </label>10.1007/s13197-015-1913-1  doi