Kinetic parameter determination of vegetable oil oxidation under Rancimat test conditions
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Variation Quality and Kinetic Parameter of Commercial n-3 PUFA-Rich Oil during Oxidation via Rancimat.Chemical composition, antioxidant and antibacterial properties of Bene (Pistacia atlantica subsp. mutica) hull essential oil.Comparison of the oxidative stability of linseed (Linum usitatissimum L.) oil by pressure differential scanning calorimetry and Rancimat measurements.Classification of Sunflower Oil Blends Stabilized by Oleoresin Rosemary (Rosmarinus officinalis L.) Using Multivariate Kinetic Approach.Variation in the composition and oxidative stability of commercial rapeseed oils during their shelf lifeImproved frying stability of canola oil blended with palm olein and virgin olive oils as affected by bene kernel oil and its unsaponifiable matter
P2860
Kinetic parameter determination of vegetable oil oxidation under Rancimat test conditions
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im Juni 2008 veröffentlichter wissenschaftlicher Artikel
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wetenschappelijk artikel
@nl
наукова стаття, опублікована в червні 2008
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name
Kinetic parameter determination of vegetable oil oxidation under Rancimat test conditions
@en
Kinetic parameter determination of vegetable oil oxidation under Rancimat test conditions
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type
label
Kinetic parameter determination of vegetable oil oxidation under Rancimat test conditions
@en
Kinetic parameter determination of vegetable oil oxidation under Rancimat test conditions
@nl
prefLabel
Kinetic parameter determination of vegetable oil oxidation under Rancimat test conditions
@en
Kinetic parameter determination of vegetable oil oxidation under Rancimat test conditions
@nl
P2093
P356
P1476
Kinetic parameter determination of vegetable oil oxidation under Rancimat test conditions
@en
P2093
Mahboobe Sarabi
Mitra Rezaei
Razieh Niazmand
Reza Farhoosh
P304
P356
10.1002/EJLT.200800004
P577
2008-06-01T00:00:00Z