STABILITY AND HEAT RESISTANCE OF SOYBEAN OIL WITH NATURAL ANTIOXIDANTS FROM SEEDLESS BARBERRIES EXTRACTED USING SUBCRITICAL WATER

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MOHAMADI M.; MASKOOKI A.M.; MORTAZAVI S.A.

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Journal Paper

Paper Information

Journal: JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY Year:2014 | Volume:8 | Issue:4 Page(s): 113-124

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Title

STABILITY AND HEAT RESISTANCE OF SOYBEAN OIL WITH NATURAL ANTIOXIDANTS FROM SEEDLESS BARBERRIES EXTRACTED USING SUBCRITICAL WATER

Author(s)

MOHAMADI M. | MASKOOKI A.M. | MORTAZAVI S.A. | Issue Writer Certificate

Keywords

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Abstract

Cites

PRODUCTION AND STUDY ON ANTIOXIDANT ACTIVITY OF PROTEIN HYDROLYSATE FROM WHEY PROTEIN

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APA: Copy

MOHAMADI, M., MASKOOKI, A.M., & MORTAZAVI, S.A.. (2014). STABILITY AND HEAT RESISTANCE OF SOYBEAN OIL WITH NATURAL ANTIOXIDANTS FROM SEEDLESS BARBERRIES EXTRACTED USING SUBCRITICAL WATER. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, 8(4), 113-124. SID. https://sid.ir/paper/685188/en

Vancouver: Copy

MOHAMADI M., MASKOOKI A.M., MORTAZAVI S.A.. STABILITY AND HEAT RESISTANCE OF SOYBEAN OIL WITH NATURAL ANTIOXIDANTS FROM SEEDLESS BARBERRIES EXTRACTED USING SUBCRITICAL WATER. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY[Internet]. 2014;8(4):113-124. Available from: https://sid.ir/paper/685188/en

IEEE: Copy

M. MOHAMADI, A.M. MASKOOKI, and S.A. MORTAZAVI, “STABILITY AND HEAT RESISTANCE OF SOYBEAN OIL WITH NATURAL ANTIOXIDANTS FROM SEEDLESS BARBERRIES EXTRACTED USING SUBCRITICAL WATER,” JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, vol. 8, no. 4, pp. 113–124, 2014, [Online]. Available: https://sid.ir/paper/685188/en

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