Oxidative rancidity of vegetable oils in the presence of α-tocopherol
The oxidative rancidity of olive oil, sunflower oil and sunflower oil high in oleic acid in the presence of α-tocopherol has been studied. The influence of temperature, antioxidant concentration and unsaturation degree on the peroxidation of these oils have been analysed, and the kinetics study of r...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
1995-12-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/951 |