Effects of n-3 and n-6fatty acid rich oils processed with spices on biochemical and cognitive parameters in rats

Mehrdad, Zarei (2021) Effects of n-3 and n-6fatty acid rich oils processed with spices on biochemical and cognitive parameters in rats. Doctoral thesis, Central Food Technological Research Institute.

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Item Type:	Thesis (Doctoral)
Uncontrolled Keywords:	n-3, n-6fatty acid, edible oils, thermal processing, chemical properties, Antioxidant enzyme activity, spice, biochemical parameters
Subjects:	600 Technology > 08 Food technology > 19 Lipids-oils/fats 600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions:	Dept. of Biochemistry
Depositing User:	Somashekar K S
Date Deposited:	06 Jun 2024 06:21
Last Modified:	06 Jun 2024 06:21
URI:	http://ir.cftri.res.in/id/eprint/17653

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