Blends of Cold Pressed Black Cumin Oil and Sunflower Oil with Improved Stability: A Study Based on Changes in the Levels of Volatiles, Tocopherols and Thymoquinone during Accelerated Oxidation Conditions

Mustafa Kiralan, Merve Ulaş, Ayşegül Özaydin, Necla Özdemır, Gülcan Özkan, Alı Bayrak, Mohamed Fawzy Ramadan
  • Journal of Food Biochemistry, April 2016, Wiley
  • DOI: 10.1111/jfbc.12272

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http://dx.doi.org/10.1111/jfbc.12272

The following have contributed to this page: Professor Mohamed Fawzy Ramadan Hassanien and Professor Mohamed Fawzy Ramadan Hassanien