Oxidative stability of avocado oil blended with different levels of ultrasonic extract of Chlorella vulgaris under different temperatures

Autor:	Alsayari, Shahd A.A., F.M. Ali, Rehab, Althwab, Sami A., Almujaydil, Mona S.
Zdroj:	Nutrition & Food Science, 2024, Vol. 54, Issue 6, pp. 1047-1069.
Databáze:	Emerald Insight
Externí odkaz:	http://www.emeraldinsight.com/doi/10.1108/NFS-02-2024-0065 Zobrazit plný text záznamu