Effect of natural antioxidants in controlling alkaline contaminant materials (ACM) in heated palm olein

Irwandi Jaswir, Yaakob B. Che Man, David D. Kitts

Open source

DOI: 10.1016/s0963-9969(99)00149-0
Published: 2000-03
Container: Food Research International
Publisher: Elsevier BV
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1016/s0963-9969-99-00149-0,
  title = {Effect of natural antioxidants in controlling alkaline contaminant materials (ACM) in heated palm olein},
  author = {Irwandi Jaswir and Yaakob B. Che Man and David D. Kitts},
  year = {2000},
  journal = {Food Research International},
  doi = {10.1016/s0963-9969(99)00149-0},
  url = {https://doi.org/10.1016/s0963-9969(99)00149-0}
}

RIS

TY  - JOUR
TI  - Effect of natural antioxidants in controlling alkaline contaminant materials (ACM) in heated palm olein
AU  - Irwandi Jaswir
AU  - Yaakob B. Che Man
AU  - David D. Kitts
PY  - 2000
JO  - Food Research International
DO  - 10.1016/s0963-9969(99)00149-0
UR  - https://doi.org/10.1016/s0963-9969(99)00149-0
ER  -

APA

Jaswir, I., Man, Y. B. C., & Kitts, D. D. (2000). Effect of natural antioxidants in controlling alkaline contaminant materials (ACM) in heated palm olein. Food Research International. https://doi.org/10.1016/s0963-9969(99)00149-0

Source records

crossref · retrieved 2026-09-26T03:27:26.740Z