Heating, microwave and UV irradiation effects on oxidative stability of Sardasht red grape (Vitis vinifera cultiv. Sardasht) seed oil
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Title
Heating, microwave and UV irradiation effects on oxidative stability of Sardasht red grape (Vitis vinifera
cultiv. Sardasht) seed oil
Authors
Keywords
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Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 52, Issue 6, Pages 1341-1347
Publisher
Wiley
Online
2017-04-28
DOI
10.1111/ijfs.13421
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