Evaluation of Fatty Acid Composition, Tocols Profile, and Oxidative Stability of Some Fully Refined Edible Oils
Author:
Funder
Necmettin Erbakan University Coordination of Scientific Research
TUBITAK
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10942912.2014.962657
Reference55 articles.
1. Application of FTIR Spectroscopy for Monitoring the Stabilities of Selected Vegetable Oils During Thermal Oxidation
2. Changes of Total Tocopherol and Tocopherol Species During Sunflower Oil Processing
3. Chromatographic analysis of unsaponifiable compounds of olive oils and fat-containing foods
4. Physical refining of edible oils
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