Effects of heating and bleaching on formation of stigmastadienes in olive oil
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference10 articles.
1. Update on control of olive oil adulteration and misbranding in the United States
2. Influence of processing on sterols of edible vegetable oils
3. The hydrocarbon fraction of virgin olive oil and changes resulting from refining
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4. Detection of Soft‐Deodorized Olive Oil and Refined Vegetable Oils in Virgin Olive Oil Using Near Infrared Spectroscopy and Traditional Analytical Parameters;European Journal of Lipid Science and Technology;2020-05-04
5. A versatile apparatus for the bench scale bleaching and deodorsation of vegetable oils;Czech Journal of Food Sciences;2016-06-03
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