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Tarbiat Modares University Press
Journal of food science and technology ( Iran)
Volume 15, Issue 80 (2018)
FSCT 2018, 15(80): 97-109
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تأثیر عصاره میوه بلوط بر پایداری اکسایشی روغن سویا طی فرآیند حرارتی. FSCT 2018; 15 (80) :97-109
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http://fsct.modares.ac.ir/article-7-19952-en.html
تأثیر عصاره میوه بلوط بر پایداری اکسایشی روغن سویا طی فرآیند حرارتی
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Article Type:
Original paper
| Subject:
Food quality control
Received: 2017/04/30 | Accepted: 2017/06/19 | Published: 2018/09/20
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