Frying quality and stability of high-oleic Moringa oleifera seed oil in comparison with other vegetable oils
- 31 December 2007
- journal article
- research article
- Published by Elsevier BV in Food Chemistry
- Vol. 105 (4), 1382-1389
- https://doi.org/10.1016/j.foodchem.2007.05.013
Abstract
No abstract availableKeywords
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