Oxidative stabilities of olive and camellia oils: Possible...

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Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2019 / 11

Oxidative stabilities of olive and camellia oils: Possible mechanism of aldehydes formation in oleic acid triglyceride at high temperature

Cao, Jun, Jiang, Xin, Chen, Qianyuan, Zhang, Hao, Sun, Huihui, Zhang, Wei-Min, Li, Chuan
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Language:
english
Journal:
LWT
DOI:
10.1016/j.lwt.2019.108858
Date:
November, 2019
File:
PDF, 5.20 MB
english, 2019
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