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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