A new method to determine oxidative stability of vegetable fats and oils at simulated frying temperature-Reference-Cited by-同舟云学术

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A new method to determine oxidative stability of vegetable fats and oils at simulated frying temperature

Published:2001-01 Issue:1 Volume:8 Page:82-88
ISSN:1258-8210
Container-title:Oléagineux, Corps gras, Lipides
language:
Short-container-title:OCL

Author:

Gertz Christian,Parkash Kochhar S.

Publisher

EDP Sciences

Subject

Biochemistry,Food Science

Link

http://www.ocl-journal.org/10.1051/ocl.2001.0082/pdf

Cited by 21 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

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3. A Review on Eco-Friendly Green Biolubricants from Renewable and Sustainable Plant Oil Sources;Biointerface Research in Applied Chemistry;2021-02-08

4. Effect of Antioxidants on High-Temperature Stability of Renewable Bio-Oils Revealed by an Innovative Method for the Determination of Kinetic Parameters of Oxidative Reactions;Antioxidants;2020-05-08

5. Review of vegetable oils behaviour at high temperature for solar plants: Stability, properties and current applications;Solar Energy Materials and Solar Cells;2019-09

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