Microwave and Conventional Heating Effects on Thermoxidative Degradation of Edible Fats
Author:
Affiliation:
1. Instituto de la Grasa (CSIC), Avenida Padre García Tejero 4, 41012 Sevilla, Spain
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf970181x
Reference23 articles.
1. Contribution of α-tocopherol to olive oil stability
2. Silver ion chromatography and gas chromatography-mass spectrometry in the structural analysis of cyclic monoenoic acids formed in frying oils
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