A carregar...
Effect of heating on oxidation stability and fatty acid composition of microwave roasted groundnut seed oil
The oxidative stability and fatty acid composition of groundnut seed oil (GSO) exposed to microwaves were evaluated during heating at 170 °C. During heating, the oxidative indices such as free fatty acid, peroxide value, p-anisidine value, TOTOX, thiobarbituric acid value, specific extinctions, and...
Na minha lista:
| Publicado no: | J Food Sci Technol |
|---|---|
| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2017
|
| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5686013/ https://ncbi.nlm.nih.gov/pubmed/29184239 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-2904-1 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|