Novel edible oil sources: Microwave heating and chemical properties. [electronic resource]
Producer: 20190301Description: 147-153 p. digitalISSN:- 1873-7145
- Carotenoids -- analysis
- Chlorophyll -- analysis
- Cucurbita -- chemistry
- Cucurbitaceae -- chemistry
- Fatty Acids -- analysis
- Food Handling
- Hot Temperature
- Malus -- chemistry
- Microwaves
- Oxidation-Reduction
- Oxidative Stress
- Phenols -- analysis
- Plant Oils -- analysis
- Seeds -- chemistry
- Tocopherols -- analysis
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Publication Type: Journal Article; Research Support, Non-U.S. Gov't
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