Free fatty acid formation in oil palm fruits during storage
Free fatty acids (FFAs) are derived from the undesired hydrolysis reaction of glycerides with the presence of lipase, and quantified as acid value for crude palm oil (CPO) grading. Since FFA content is directly proportional to time, duration from harvest to sterilization of fruits is not more than...
| Principais autores: | , , |
|---|---|
| Formato: | Conference or Workshop Item |
| Idioma: | English |
| Publicado em: |
IOP Publishing Ltd
2020
|
| Assuntos: | |
| Acesso em linha: | http://umpir.ump.edu.my/id/eprint/30866/1/Ahmad_Nizam_2020_IOP_Conf._Ser.__Mater._Sci._Eng._991_012009.pdf |