Utilization of orange, banana and potato peels versus their ethanolic extracts as antioxidants in corn oil
Other Title(s)
استخدام قشورالبرتقال والموز والبطاطس مقابل مستخلصاتها الكحولية كمضادات أكسدة في زيت الذرة
Joint Authors
Zaire, A. S
Abou-Garbia, H. A
Youssef, M. M.
Atiyyah, Ramadan Shihadah
Source
Alexandria Journal of Food Science and Technology
Issue
Vol. 14, Issue 1 (30 Jun. 2017), pp.29-39, 11 p.
Publisher
The Scientific Society of Food Industry
Publication Date
2017-06-30
Country of Publication
Egypt
No. of Pages
11
Main Subjects
American Psychological Association (APA)
Zaire, A. S& Atiyyah, Ramadan Shihadah& Youssef, M. M.& Abou-Garbia, H. A. 2017. Utilization of orange, banana and potato peels versus their ethanolic extracts as antioxidants in corn oil. Alexandria Journal of Food Science and Technology،Vol. 14, no. 1, pp.29-39.
https://search.emarefa.net/detail/BIM-954921
Modern Language Association (MLA)
Zaire, A. S…[et al.]. Utilization of orange, banana and potato peels versus their ethanolic extracts as antioxidants in corn oil. Alexandria Journal of Food Science and Technology Vol. 14, no. 1 (Jun. 2017), pp.29-39.
https://search.emarefa.net/detail/BIM-954921
American Medical Association (AMA)
Zaire, A. S& Atiyyah, Ramadan Shihadah& Youssef, M. M.& Abou-Garbia, H. A. Utilization of orange, banana and potato peels versus their ethanolic extracts as antioxidants in corn oil. Alexandria Journal of Food Science and Technology. 2017. Vol. 14, no. 1, pp.29-39.
https://search.emarefa.net/detail/BIM-954921
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references : p. 37-38
Record ID
BIM-954921
