Influence of moisture content, temperature, and time on free fatty acid in stored crude palm oil

Consequent to the importance of crude palm oil (CPO) to global food processing industries, and the need for quality assurance of CPO. A kinetic model that describes changes of free fatty acid (FFA) in industrially stored CPO has been developed. CPO FFA is a well-known indicator of the deterioration...

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Detalles Bibliográficos
Autores principales: Emebu, Samuel, Osaikhuiwuomwan, Omokaro, Mankonen, Aleksi, Udoye, Chinweike, Okieimen, Charity, Janáčová, Dagmar
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9198255/
https://www.ncbi.nlm.nih.gov/pubmed/35701515
http://dx.doi.org/10.1038/s41598-022-13998-1

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9198255/
https://www.ncbi.nlm.nih.gov/pubmed/35701515
http://dx.doi.org/10.1038/s41598-022-13998-1

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