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Cited article:

Green enrichment of argan oil (Argania spinosa L.) with thyme (Thymus vulgaris L.) and oregano (Origanum vulgare L.) leaves: Evaluating quality and stability improvements

Samira Oubannin, Abderrahim Asbbane, Khang Wen Goh, Jyoti Singh, Iqbal Zafar, Abdelhakim Bouyahya and Said Gharby
Food Chemistry: X 24 101818 (2024)
https://doi.org/10.1016/j.fochx.2024.101818

Preserving Soybean Oil for the Frying of Breaded Butterfly Shrimp Using Natural Rosemary Antioxidant

Chaimae Moufakkir, Yassine Kharbach, Mariam Tanghort, et al.
International Journal of Food Science 2023 1 (2023)
https://doi.org/10.1155/2023/5984636