Biochemical parameters and oxidative resistance to thermal treatment of refined and unrefined vegetable edible oils
In human nutrition fats are physiologically important food constituents but also the components most liable to oxidative degradation. The oils included in the study were refined (sunflower, extra-sunflower, soybean, and rapeseed) as well as unrefined (olive and pumpkin-seed) oils. The aim of our stu...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Czech Academy of Agricultural Sciences
2010-10-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-201005-0004_biochemical-parameters-and-oxidative-resistance-to-thermal-treatment-of-refined-and-unrefined-vegetable-edible.php |