Characterization of different ozonized sunflower oils I. Chemical changes during ozonization
Vegetable oils are usually rich in unsaturated fatty acids which are susceptible to oxidation. The oxidation of vegetable oils has been one of the most widely studied fields within lipid chemistry, because it alters their properties and nutritive value, inducing the formation of harmful compounds an...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
2019-12-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1796 |