Effect of unsaponifiable matter extracted from Pistacia khinjuk fruit oil on the oxidative stability of olive oil

Springer Science and Business Media LLC - Tập 54 Số 9 - Trang 2980-2988 - 2017
Javad Tavakoli1, Parviz Estakhr2, Aniseh Zarei Jelyani2
1Department of Food Science and Technology, Faculty of Agriculture, Jahrom University, Jahrom, Iran
2Department of Food and Drug, Shiraz University of Medical Science, Shiraz, Iran

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