Open AccessTHE USE OF ULTRAVIOLET RAYS TO PRESERVE FERMENTED GREEN OLIVES AND ITS EFFECTS ON CHEMICAL PROPERTIES OF ITS EXTRACTED OIL
Author(s) -
Iman H. Al-Anbari,
Taghreed I. Ali
Publication year - 2022
Publication title -
al-mağallaẗ al-ʿirāqiyyaẗ li-buḥūṯ al-sūq wa-ḥimāyaẗ al-mustahlik/al-mağallaẗ al-ʿirāqiyyaẗ li-buḥūṯ al-sūq wa-ḥimāyaẗ al-mustahlik
Language(s) - English
Resource type - Journals
eISSN - 2523-6180
pISSN - 2071-3894
DOI - 10.28936/jmracpc14.1.2022.(11
Subject(s) - thiobarbituric acid , olive oil , food science , chemistry , ultraviolet , acid value , peroxide value , fermentation , zoology , antioxidant , biology , biochemistry , materials science , lipid peroxidation , optoelectronics