Oxidative Stability of Edible Plant Oils-Reference-Cited by-同舟云学术

Oxidative Stability of Edible Plant Oils

Published:2019 Issue: Volume: Page:529-551
ISSN:2511-834X
Container-title:Bioactive Molecules in Food
language:
Short-container-title:

Author:

Madhujith Terrence,Sivakanthan Subajiny

Publisher

Springer International Publishing

Link

http://link.springer.com/content/pdf/10.1007/978-3-319-78030-6_94

Reference105 articles.

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3. Syed A (2016) Oxidative stability and shelf life of vegetable oils. In: Hu M, Jacobsen C (eds) Oxidative stability and shelf life of foods containing oils and fats. AOCS Press, pp 187–207. https://doi.org/10.1016/B978-1-63067-056-6.00004-5

4. Leong XF, Ng CY, Jaarin K, Mustafa MR (2015) Effects of repeated heating of cooking oils on antioxidant content and endothelial function. Austin J Pharmacol Ther 3(2):1068

5. Guillen MD, Cabo N (2002) Fourier transform infrared spectra data versus peroxide and anisidine values to determine oxidative stability of edible oils. Food Chem 77(4):503–510

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