Evaluation of Allium and its Seasoning on Toxigenic, Nutritional, and Sensorial Profiles of Groundnut Oil

Journal article

Peer reviewed

Kasi Murugan, K. Anandaraj and Saleh A. Al-Sohaibani

Journal of food science, Vol.79(4), pp.M643-M652

04/2014

PMID: 24620916

Abstract

aflatoxin

edible oil

fatty acid

GC-FID

HPLC

1 Record Views

Title: Evaluation of Allium and its Seasoning on Toxigenic, Nutritional, and Sensorial Profiles of Groundnut Oil
Creators - without role: Kasi Murugan - King Saud University
K. Anandaraj - Shanmuga Industries Arts and Science College, Tiruvannamalai 606601, Tamil Nadu, India
Saleh A. Al-Sohaibani - King Saud University
Publication Details: Journal of food science, Vol.79(4), pp.M643-M652
Publisher: Blackwell Publishing Ltd
Number of pages: 10
Identifiers: 9949653208331
Academic Unit: King Saud University
Language: English
Resource Type: Journal article