Gamma-oryzanol as a natural antioxidant to enhance the autoxidative and thermal stability of clarified butterfat (ghee)

Mundakka Paramban Rahila, Battula Surendra Nath, Laxmana Naik, Dnyaneshwar Shinde, Heartwin A. Pushpadass

Open source

DOI: 10.1017/s0022029925100964
Published: 2025-05
Container: Journal of Dairy Research
Publisher: Cambridge University Press (CUP)
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1017/s0022029925100964,
  title = {Gamma-oryzanol as a natural antioxidant to enhance the autoxidative and thermal stability of clarified butterfat (ghee)},
  author = {Mundakka Paramban Rahila and Battula Surendra Nath and Laxmana Naik and Dnyaneshwar Shinde and Heartwin A. Pushpadass},
  year = {2025},
  journal = {Journal of Dairy Research},
  doi = {10.1017/s0022029925100964},
  url = {https://doi.org/10.1017/s0022029925100964}
}

RIS

TY  - JOUR
TI  - Gamma-oryzanol as a natural antioxidant to enhance the autoxidative and thermal stability of clarified butterfat (ghee)
AU  - Mundakka Paramban Rahila
AU  - Battula Surendra Nath
AU  - Laxmana Naik
AU  - Dnyaneshwar Shinde
AU  - Heartwin A. Pushpadass
PY  - 2025
JO  - Journal of Dairy Research
DO  - 10.1017/s0022029925100964
UR  - https://doi.org/10.1017/s0022029925100964
ER  -

APA

Rahila, M. P., Nath, B. S., Naik, L., Shinde, D., & Pushpadass, H. A. (2025). Gamma-oryzanol as a natural antioxidant to enhance the autoxidative and thermal stability of clarified butterfat (ghee). Journal of Dairy Research. https://doi.org/10.1017/s0022029925100964

Source records

crossref · retrieved 2026-09-26T06:08:11.469Z