Chemical and biological evaluation of discarded frying palm oil from commercial restaurants
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Cited by 26 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Enhancing the quality of fried sunflower oil by oak hull ash as an efficient adsorbent;Journal of Food Measurement and Characterization;2024-05-31
2. OXIDATIVE STABILITY OF SOYBEAN AND SUNFLOWER OILS ENRICHED WITH PIGMENT EXTRACTS OF THE BROWN SEAWEED PHYLLARIA RENIFORMIS;Journal of microbiology, biotechnology and food sciences;2023-06-14
3. Physicochemical Composition and Properties of Sancho Oil Extracted from Zanthoxylum schinifolium Seeds;Korean Journal of Medicinal Crop Science;2022-02-28
4. Evaluation of Oxidation Parameters of Caffeic Acid Phenethyl Ester Comparing with Caffeic Acid, Ascorbyl Palmitate, and α-Tocopherol on the Thermal Oxidation Model;Journal of Oleo Science;2020
5. Effect of gamma irradiation and storage on the syrian olive cultivar Kaissy (Olea europaea) oil properties;The Annals of the University Dunarea de Jos of Galati Fascicle VI – Food Technology;2019-07-03
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