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Antioxidant effect of supercritical CO(2) extracted Nigella sativa L. seed extract on deep fried oil quality parameters
Effect of supercritical CO(2) extracted Nigella sativa L. seed extract (NE) on frying performance of sunflower oil and refined, bleached and deodorized (RBD) palm olein was investigated at concentrations of 1.2 % and 1.0 % respectively. Two frying systems containing 0 % N. sativa L. extract (Control...
में बचाया:
| में प्रकाशित: | J Food Sci Technol |
|---|---|
| मुख्य लेखकों: | , |
| स्वरूप: | Artigo |
| भाषा: | Inglês |
| प्रकाशित: |
Springer India
2014
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| विषय: | |
| ऑनलाइन पहुंच: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4444919/ https://ncbi.nlm.nih.gov/pubmed/26028729 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-014-1409-4 |
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