Seed-Roasting Process Affects Oxidative Stability of Cold-Pressed Oils
The oxidative stability of vegetable oils mainly depends on their fatty acid composition, their degree of unsaturation, and the presence of compounds with antioxidant activity. This paper reports on the effects of the process of roasting oil seeds, prior to pressing them, on the basic characteristic...
Kaydedildi:
Asıl Yazarlar: | , , , , |
---|---|
Materyal Türü: | Kitap |
Baskı/Yayın Bilgisi: |
MDPI AG,
2019-08-01T00:00:00Z.
|
Konular: | |
Online Erişim: | Connect to this object online. |
Etiketler: |
Etiketle
Etiket eklenmemiş, İlk siz ekleyin!
|
Internet
Connect to this object online.3rd Floor Main Library
Yer Numarası: |
A1234.567 |
---|---|
Kopya Bilgisi 1 | Kütüphanede |