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Please use this identifier to cite or link to this item: http://192.248.43.153/handle/1/3095
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dc.contributor.authorHemachandra, T.P.
dc.contributor.authorJayathilake, R.R.G.D.K.
dc.contributor.authorMadhujith, W.M.T.
dc.date.accessioned2020-01-20T07:14:32Z-
dc.date.available2020-01-20T07:14:32Z-
dc.date.issued2017
dc.identifier.citationTropical Agricultural Research, 28(3):p.247-255
dc.identifier.urihttp://192.248.43.153/handle/1/3095-
dc.publisherPostgraduate Institute of Agriculture, University of Peradeniya:Peradeniya
dc.subjectDeep frying
dc.subjectEdible oils
dc.subjectOxidation
dc.subjectPeroxide Value (PV)
dc.subjectThiobarbituric Acid Reactive Substances (TBARS)
dc.titleThe effect of antioxidative extracts on mitigating autoxidation of selected edible oils during deep frying
dc.typeArticle
Appears in Collections:Tropical Agricultural Research

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