Relationship between the fat and oil composition and their initial oxidation rate during storage
Until now, the relationship between the fat and oil composition and their oxidation stability has been studied only at elevated temperatures (typically above 100 °C). Therefore, the initial oxidation rates of 19 edible fats and oils were determined as an increase in the peroxide value during storage...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Czech Academy of Agricultural Sciences
2020-12-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-202006-0008_relationship-between-the-fat-and-oil-composition-and-their-initial-oxidation-rate-during-storage.php |