Heating, microwave and UV irradiation effects on oxidative stability of Sardasht red grape (Vitis vinifera cultiv. Sardasht) seed oil

Seyed Mohammad Bagher Hashemi, Amin Mousavi Khaneghah*, Nooshin Nikmaram, Susan Raeisi, Mohammad Shafiur Rahman, Sylvie Avallone

*Corresponding author for this work

Research output: Contribution to journalArticle

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