Cite
HARVARD Citation
Mohammadi, A. et al. (2016). Application of nano-encapsulated olive leaf extract in controlling the oxidative stability of soybean oil. Food chemistry. pp. 513-519. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Mohammadi, A. et al. (2016). Application of nano-encapsulated olive leaf extract in controlling the oxidative stability of soybean oil. Food chemistry. pp. 513-519. [Online].