Evaluation of Oxidation Stability of Organic and Conventional Hazelnut Oils
In this study, the oxidation stabilities of organic hazelnut oils (OHO) were compared to conventional hazelnut oils (CHO). For this purpose, oxidation parameters such as peroxide value (PV), free fatty acid (FFA), anisidine value (AV), volatile lipid oxidation compounds (VLOC), fatty acid compositio...
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| Principais autores: | , |
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| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Ankara University
2025-01-01
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| Serier: | Journal of Agricultural Sciences |
| Fag: | |
| Online adgang: | https://dergipark.org.tr/en/download/article-file/3821122 |
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