The effect of fatty acid profile on the stability of non-traditional and traditional plant oils
The effect of fatty acid composition on the autoxidation of selected plant oils (rapeseed (canola) oil, corn oil, frying oil, grapeseed oil, pomace olive oil, rice bran oil, sunflower oil and high oleic sunflower oil) during their storage was studied. Oils were purchased in retail food stores. Oxida...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
HACCP Consulting
2019-09-01
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| Series: | Potravinarstvo |
| Subjects: | |
| Online Access: | https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1064 |