Oxidation stability and compositional characteristics of oils from microwave roasted pumpkin seeds during thermal oxidation
The oxidative stability and compositional characteristics of the pumpkin seed oil (PSO)
exposed to microwaves were studied during heating at 170° C. The oxidative indices such …
exposed to microwaves were studied during heating at 170° C. The oxidative indices such …
[PDF][PDF] Oxidation stability and compositional characteristics of oils from microwave roasted pumpkin seeds during thermal oxidation
MA Ali, A Nargis, NH Othman, AF Noor… - … JOURNAL OF FOOD …, 2017 - researchgate.net
The oxidative stability and compositional characteristics of the pumpkin seed oil (PSO)
exposed to microwaves were studied during heating at 170 C. The oxidative indices such as …
exposed to microwaves were studied during heating at 170 C. The oxidative indices such as …
[引用][C] Oxidation stability and compositional characteristics of oils from microwave roasted pumpkin seeds during thermal oxidation
MA Ali, A Nargis, NH Othman, AF Noor… - International Journal of …, 2017 - cir.nii.ac.jp
Oxidation stability and compositional characteristics of oils from microwave roasted pumpkin
seeds during thermal oxidation | CiNii Research CiNii 国立情報学研究所 学術情報ナビゲータ …
seeds during thermal oxidation | CiNii Research CiNii 国立情報学研究所 学術情報ナビゲータ …
Oxidation stability and compositional characteristics of oils from microwave roasted pumpkin seeds during thermal oxidation.
MA Ali, AN Ayesha Nargis, NHO Noor Hidayu Othman… - 2017 - cabidigitallibrary.org
The oxidative stability and compositional characteristics of the pumpkin seed oil (PSO)
exposed to microwaves were studied during heating at 170° C. The oxidative indices such …
exposed to microwaves were studied during heating at 170° C. The oxidative indices such …
[PDF][PDF] Oxidation stability and compositional characteristics of oils from microwave roasted pumpkin seeds during thermal oxidation
MA Ali, A Nargis, NH Othman, AF Noor… - … JOURNAL OF FOOD …, 2017 - academia.edu
The oxidative stability and compositional characteristics of the pumpkin seed oil (PSO)
exposed to microwaves were studied during heating at 170 C. The oxidative indices such as …
exposed to microwaves were studied during heating at 170 C. The oxidative indices such as …
[PDF][PDF] Oxidation stability and compositional characteristics of oils from microwave roasted pumpkin seeds during thermal oxidation
MA Ali, A Nargis, NH Othman, AF Noor… - … JOURNAL OF FOOD …, 2017 - academia.edu
The oxidative stability and compositional characteristics of the pumpkin seed oil (PSO)
exposed to microwaves were studied during heating at 170 C. The oxidative indices such as …
exposed to microwaves were studied during heating at 170 C. The oxidative indices such as …