Alavi, N., Department of Food Science and Technology, School of Agriculture, Shiraz University, Iran, Islamic Republic of
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Grasas y Aceites Vol. 68 No. 1 (2017) - Research
Improving oxidative stability of olive oil: Incorporation of Spirulina and evaluation of its synergism with citric acid
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Grasas y Aceites Vol. 70 No. 1 (2019) - Research
Oxidative stability of UV irradiated and X-rayed soybean oil incorporated with rose oil
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