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dc.contributor.authorSin Siew Peng-
dc.date.accessioned2017-09-07T08:14:47Z-
dc.date.available2017-09-07T08:14:47Z-
dc.date.issued2005-
dc.identifier.urihttp://hdl.handle.net/123456789/6631-
dc.description.abstractIn this study, tomato (Lycopersicon esculentum) was extracted by methanol and hexane respectively. Methanolic extract was subfractionated by liquid-liquid partition using dichloromethane, ethyl acetate, butanol and water. The structures of all tomato extracts were analyzed by using thin-layer chromatography (TLC), Fourier-transform infrared (FTIR) spectroscopy and ultraviolet-visible (UV-Vis) spectroscopy.en_US
dc.language.isoenen_US
dc.publisherTerengganu: Kolej Universiti Sains dan Teknologi Malaysiaen_US
dc.subjectSin Siew Pengen_US
dc.subjectLP 16 FST 6 2005en_US
dc.titleThe effects of tomato extracts on the oxidative stability of palm oleinen_US
dc.typeWorking Paperen_US
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