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Effects of various antioxidants on oxidative stability of anchovy (Engraulis encrasicolus) oil
(Ege Univ, Fac Fisheries, 2019)
The aim of study was to investigate four commercial available antioxidants (groups A (300 mg propyl gallate (PG)+10 mg rosemary extract (RE)/1000 mg), B (240 mg butylated hydroxy anisole (BHA)+80 mg PG+80 mg citric acid ...