Fatty acids profile and alteration of lemon seeds extract (Citrus limon) added to soybean oil under thermoxidation
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-011-0411-3.pdf
Reference21 articles.
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3. Bastida S, Sánchez-Muniz J (2001) Thermal oxidation of olive oil, sunflower oil and a mix of both oils during forty discontinuous domestic fryings of different foods. Food Sci Technol Int 7:15–21
4. Codex Alimentarius Commission (2008) Codex Standards for vegetable oils, CODEX STAN 210. Codex Alimentarius, rev. 3
5. Dobarganes MC, Márquez-Ruiz G (1998) Regulation of used frying fats and validity of quick tests for discarding the fats. Grasas Aceites 49:331–335
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