Open AccessEFFECT OF GARLIC ON SOME QUALITY CHARACTERISTICS OF GROUNDNUT OIL REPEATEDLY USED FOR DEEP-FRYING.
Publication year - 2022
Publication title -
african journal of engineering and environment research
Language(s) - English
Resource type - Journals
ISSN - 2714-2264
DOI - 10.37703/ajoeer.org.ng/se/09-2022/01
Subject(s) - chemistry , food science , lipid oxidation , deep frying , antioxidant , polyphenol , peroxide value , allium sativum , shelf life , sunflower oil , organic chemistry , botany , biology