Evaluation of UV-Irradiation Degradation of Vegetable Oil Using Optical Absortion Spectra
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Publisher
Springer Nature Switzerland
Link
https://link.springer.com/content/pdf/10.1007/978-3-031-57620-1_15
Reference21 articles.
1. Flores, M., et al.: Edible oil parameters during deterioration processes. Int. J. Food Sci. 2021 (2021). https://doi.org/10.1155/2021/7105170
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3. Frega, N., Mozzon, M., Lercker, G.: Effects of free fatty acids on oxidative stability of vegetable oil, 76(3), 325–329 (1999)
4. dos Santos-Tonial, L.M., Petkovicz, S.P., Daltoé, M.L.M.: Control of olive oil adulterated by soybean oil in a population where low olive oil consumption is an issue. A case study in Brazil. Res. Soc. Dev. 11(6), e39011628733 (2022). https://doi.org/10.33448/rsd-v11i6.28733
5. Anwar, F., Kamal, G.M., Nadeem, F., Shabir, G.: Variations of quality characteristics among oils of different soybean varieties. J. King Saud Univ. - Sci. 28(4), 332–338 (2016). https://doi.org/10.1016/j.jksus.2015.10.001
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