Fatty Acid Composition as a Predictor for the Oxidation Stability of Korean Vegetable Oils with or without Induced Oxidative Stress
Author:
Publisher
The Korean Society of Food Science and Nutrition
Subject
Nutrition and Dietetics,Food Science
Link
http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO201220962920801.pdf
Reference15 articles.
1. Oxidative Stability of Conventional and High-Oleic Vegetable Oils with Added Antioxidants
2. Determination of the oxidative stability of vegetable oils by Differential Scanning Calorimetry and Rancimat measurements
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