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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Hlavní autoři:	Caner Ümit Topçu, Sümeyye Şahin
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	Ankara University 2025-01-01
Edice:	Journal of Agricultural Sciences
Témata:	oxidation stability organic hazelnut oil accelerated storage
On-line přístup:	https://dergipark.org.tr/en/download/article-file/3821122
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