Open AccessSTUDY OF BIOTECHNOLOGY RAISE ANTIOXIDANT PROPERTIES OF OLIVE OIL AND BLACK SEED OIL
Publication year - 2020
Publication title -
carpathian journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.169
H-Index - 7
eISSN - 2344-5459
pISSN - 2066-6845
DOI - 10.34302/crpjfst/2020.12.2.15
Subject(s) - olive oil , microbiology and biotechnology , antioxidant , food science , biology , pulp and paper industry , engineering , biochemistry