Oxidative Stability of Selected Edible Oils

The aim of the study was to examine and compare oxidative stability of refined (peanut, corn, rice bran, grapeseed, and rapeseed) oils. The oils were subject a Schaal Oven Test (temperature 63 ± 1 °C) and a Rancimat test (temperature 120 °C) and their stability was compared at the 1st and 12th month...

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Detalles Bibliográficos
Autores principales: Maszewska, Magdalena, Florowska, Anna, Dłużewska, Elżbieta, Wroniak, Małgorzata, Marciniak-Lukasiak, Katarzyna, Żbikowska, Anna
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6100155/
https://www.ncbi.nlm.nih.gov/pubmed/30018226
http://dx.doi.org/10.3390/molecules23071746

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6100155/
https://www.ncbi.nlm.nih.gov/pubmed/30018226
http://dx.doi.org/10.3390/molecules23071746

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