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Oxidative stability, thermal stability and acceptability of coconut oil flavored with essential oils from black pepper and ginger.
Chandran, Janu; Nayana, N; Roshini, N; Nisha, P.
Afiliación
  • Chandran J; Agro-Processing and Natural Products Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Thiruvananthapuram, Kerala 695019 India.
  • Nayana N; Agro-Processing and Natural Products Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Thiruvananthapuram, Kerala 695019 India.
  • Roshini N; Agro-Processing and Natural Products Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Thiruvananthapuram, Kerala 695019 India.
  • Nisha P; Agro-Processing and Natural Products Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Thiruvananthapuram, Kerala 695019 India.
J Food Sci Technol ; 54(1): 144-152, 2017 Jan.
Article en En | MEDLINE | ID: mdl-28242912
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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Idioma: En Revista: J Food Sci Technol Año: 2017 Tipo del documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Idioma: En Revista: J Food Sci Technol Año: 2017 Tipo del documento: Article