Antioxidant activity of Piper sarmentosum Roxb. and its effect on the degradation of frying oils

Kasemweerasan, Pattanan (2015) Antioxidant activity of Piper sarmentosum Roxb. and its effect on the degradation of frying oils. PhD thesis, University of Leeds.

Abstract

Metadata

Keywords: Piper sarmentosum Roxb, Antioxidant activity, frying oils, rice bran oil, corn oil
Awarding institution: University of Leeds
Academic Units: The University of Leeds > Faculty of Maths and Physical Sciences (Leeds) > Food Science (Leeds)
Identification Number/EthosID (e.g. uk.bl.ethos.123456): uk.bl.ethos.680543
Depositing User: Mrs Pattanan Kasemweerasan
Date Deposited: 17 Mar 2016 14:55
Last Modified: 25 Jul 2018 09:52

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