Effects of Microwave and Conventional Heating on Oxidative Stability of Corn Oils with Different Antioxidants | AVESİS

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Effects of Microwave and Conventional Heating on Oxidative Stability of Corn Oils with Different Antioxidants

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International Conference on Natural Science and Engineering, Kilis, Turkey, 19 - 20 March 2016, pp.58

Publication Type: Conference Paper / Summary Text
City: Kilis
Country: Turkey
Page Numbers: pp.58
Van Yüzüncü Yıl University Affiliated: Yes