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Effect of turmeric (Curcuma longa L.) essential oil on the oxidative stability of soybean oil

Bahareh Majdi, Mohammad Amin Mehrnia, Hassan Barzegar, Behrooz Alizadeh behbahani, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran, Assistant Professor, Department of Food Industry Science and Technology, Faculty of Animal Sciences and Food Industry, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran
2022 Food Science and Technology  

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doi:10.52547/fsct.19.122.335 fatcat:vw6dir34rfew5j5a6p4qydfupa
DOAJ lang:fa
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Bahareh Majdi, Mohammad Amin Mehrnia, Hassan Barzegar, Behrooz Alizadeh behbahani, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran, Assistant Professor, Department of Food Industry Science and Technology, Faculty of Animal Sciences and Food Industry, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran. "Effect of turmeric (Curcuma longa L.) essential oil on the oxidative stability of soybean oil." Food Science and Technology 19.122 (2022) 335-348