Formation of trans fatty acids during deodorization of edible oils

Author:

Bezelgues Jean-Baptiste,Destaillats Frédéric

Publisher

Elsevier

Reference22 articles.

1. Linolenic acid artifacts from the deodorisation of oils;Ackman;J. Am. Oil Chem. Soc,1974

2. Trans Fatty Acids in Human Nutrition;Ackman,1998

3. Isolation and structural analysis of the cyclic fatty acid monomers formed from eicosapentaenoic and docosahexaenoic acids during fish oil deodorisation;Berdeaux;J. Chrom. A,2007

4. Formation of trans fatty acids during deodorisation of low erucic acid rapeseed oil;Bertoli,1998

5. Thermal degradation of long-chain polyunsaturated fatty acids (LC-PUFAs) during deodorisation of fish oil;Fournier;Eur. J. Lipid Sci. Technol,2006

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