Comparative assessment of edible oil oxidative stability through accelerated stability study

Introduction and Aim: The oxidative stability of edible oils is a critical factor influencing their health benefits and suitability for various food applications. The fatty acid composition significantly impacts the susceptibility of oils to oxidation. Edible oils play a pivotal role in cooking and...

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Veröffentlicht in:	Biomedicine 2024-01, Vol.43 (6), p.1662-1666
Hauptverfasser:	Selvi Moorthy, Karthika, N. Nagalapura, Aishwarya, P., Vijayaraj
Format:	Artikel
Sprache:	eng
Online-Zugang:	Volltext
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