Cite
MLA Citation
Shriyesh Patel et al.. “Antioxidant potential of herbs and spices during deep frying of ghee.” International journal of dairy technology, vol. 67, n.d., pp. 365–372. http://access.bl.uk/ark:/81055/vdc_100024878703.0x000005
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Shriyesh Patel et al.. “Antioxidant potential of herbs and spices during deep frying of ghee.” International journal of dairy technology, vol. 67, n.d., pp. 365–372. http://access.bl.uk/ark:/81055/vdc_100024878703.0x000005