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The influence of chemical composition on peroxidation kinetics of palm and nut oils

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dc.contributor.authorBakir, TK
dc.date.accessioned2023-04-18T02:56:20Z
dc.date.available2023-04-18T02:56:20Z
dc.date.issued2019.01.01
dc.identifier.doi
dc.identifier.eissn
dc.identifier.endpage1244
dc.identifier.issn0019-4522
dc.identifier.issue9
dc.identifier.startpage1239
dc.identifier.urihttps://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=dspace_ku&SrcAuth=WosAPI&KeyUT=WOS:000491215800022&DestLinkType=FullRecord&DestApp=WOS
dc.identifier.urihttps://hdl.handle.net/20.500.12597/10265
dc.identifier.volume96
dc.identifier.wosWOS:000491215800022
dc.relation.ispartofJOURNAL OF THE INDIAN CHEMICAL SOCIETY
dc.titleThe influence of chemical composition on peroxidation kinetics of palm and nut oils
dc.typeArticle
dspace.entity.typeWos

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