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Investigation on the quality diversity and quality-FTIR characteristic relationship of sunflower seed oils

Forty-one sunflower seed oil (SSO) products were collected to investigate their quality parameters before and after high-temperature and short-time (HTST) cooking, including peroxide value (PV), acid value (AV) and fatty acid (FA) composition. Their Fourier-transform infrared (FTIR) spectra were the...

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Detalles Bibliográficos
Autores principales:	Yi, Yang, Yao, Juan, Xu, Wei, Wang, Li-Mei, Wang, Hong-Xun
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	The Royal Society of Chemistry 2019
Materias:	Chemistry
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9070652/ https://www.ncbi.nlm.nih.gov/pubmed/35529180 http://dx.doi.org/10.1039/c9ra04848k

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