Cut-off conjugated diene values for rejection of vegetable oils

Author:

Khabbaz Elham Sarfaraz,Jooyandeh Melika,Jaldani Shima,Farhoosh RezaORCID

Funder

Ferdowsi University of Mashhad

Publisher

Elsevier BV

Reference21 articles.

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4. A modified method for the estimation of total carbonyl compounds in heated and frying oils using 2-propanol as a solvent;Endo;Journal of the American Oil Chemists' Society,2001

5. A reconsidered approach providing kinetic parameters and rate constants to analyze the oxidative stability of bulk lipid systems;Farhoosh;Food Chemistry,2020

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