Formation of oxidation compounds in sunflower and olive oils under oxidative stability index conditions
Author:
Affiliation:
1. Instituto del Frío (CSIC), Madrid, Spain
2. Instituto de la Grasa (CSIC), Sevilla, Spain
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.200700246
Reference27 articles.
1. Lipid oxidation
2. Determination of the oxidative stability of fats and oils: Comparison between the active oxygen method (AOCS Cd 12-57) and the rancimat method
3. Temperature effects on the determination of oxidative stability with the metrohm rancimat
4. Validation of the rancimat test for the assessment of the relative stability of fish oils
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