Capsaicin and tocopherol in red pepper seed oil enhances the thermal oxidative stability during frying

Title
Capsaicin and tocopherol in red pepper seed oil enhances the thermal oxidative stability during frying
Authors
Keywords
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Journal
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 47, Issue 2, Pages 162-165
Publisher
Springer Nature
Online
2010-04-10
DOI
10.1007/s13197-010-0032-2

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