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International Journal of Food Properties Volume 21, 2018 - Issue 1
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Original Article

Influence of UV and X-ray radiations on oxidative stability of soybean oil formulated with neroli oil as a natural antioxidant

Mohammad-Taghi GolmakaniDepartment of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, IranCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0001-5173-1178View further author information
ORCID Icon,
Zahra TahsiriDepartment of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, IranView further author information
&
Nasireh AlaviDepartment of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, IranView further author information
Pages 2660-2670 | Received 21 Jul 2018, Accepted 04 Dec 2018, Published online: 06 Jan 2019

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