Enhancing of oxidative stability and quality attributes of olive oil using spirulina (Arthrospira platensis) nanoparticles

Published 2018 View Full Article

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Title
Enhancing of oxidative stability and quality attributes of olive oil using spirulina (Arthrospira platensis) nanoparticles
Authors
Keywords
Olive oil, Spirulina, Nanoparticles, Oxidative stability, Antioxidants
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 101, Issue -, Pages 444-455
Publisher
Elsevier BV
Online
2018-11-17
DOI
10.1016/j.lwt.2018.11.056

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