Cite
HARVARD Citation
Sharma, S. et al. (2023). Enhancement of oxidative stability of soybean oil via nano-emulsification of eggplant peel extract: Process development and application. Food chemistry. p. . [Online].
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Sharma, S. et al. (2023). Enhancement of oxidative stability of soybean oil via nano-emulsification of eggplant peel extract: Process development and application. Food chemistry. p. . [Online].