Influence of pomegranate peel (Punica granatum) extract on lipid oxidation in anchovy fish oil under heat accelerated conditions
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Title
Influence of pomegranate peel (Punica granatum) extract on lipid oxidation in anchovy fish oil under heat accelerated conditions
Authors
Keywords
Anchovy fish oil, Pomegranate byproduct, Pomegranate peel extract, Lipid oxidation
Journal
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 52, Issue 1, Pages 625-632
Publisher
Springer Nature
Online
2014-08-14
DOI
10.1007/s13197-014-1517-1
References
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