Oxidative Rancidity in Refined Sunflower Oil with Respect to Storage Variation
Author:
Affiliation:
1. Central Food Laboratory, Central Food Technological Research Institute, Mysore – 570013, India. All correspondence should be addressed to Dr. Nasirullah
Publisher
Wiley
Subject
General Medicine
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/lipi.19890910208
Reference9 articles.
1. Fatty acid composition as a basis for identification of commercial fats and oils
2. AOCS‐Publication, No. 10;Perkin E. G.,1983
3. Fractionation of heat-bodied linseed oil with urea and acetone
4. A spray reagent for the identification of epoxides on thin layer plates
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1. Diversity and succession of microbial communities and chemical analysis in dried Lutianus erythropterus during storage;International Journal of Food Microbiology;2020-02
2. Oxidative stability and tocopherol content of refined sunflower oil during long-term storage in different commercial packagings;Acta Alimentaria;2009-09
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