Kinetics of non-isothermal oxidation of raspberry and blackberry seed oils by DSC
Studies were conducted to evaluate and compare the kinetic parameters related to the oxidation process of blackberry and raspberry seed oils in non-isothermal conditions by DSC. For that purpose, the oil samples were heated at six different heating rates, β (2, 5, 7.5, 10, 15, 20°C/min), starting fr...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
National Society of Processing and Energy in Agriculture, Novi Sad
2015-01-01
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| Series: | Journal on Processing and Energy in Agriculture |
| Subjects: | |
| Online Access: | https://scindeks-clanci.ceon.rs/data/pdf/1821-4487/2015/1821-44871504202M.pdf |