The role of endogenous lipid components on vegetable oil stability
Thirty-three vegetable oils were evaluated in this study to determine the effects of effect of the major and minor endogenous components on the storage stability of vegetable oils. Initially the oils were analysed for fatty acid composition, triacylglycerol species, lipid classes, tocopherols, tocot...
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| Language: | en_US |
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2007
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| Online Access: | http://hdl.handle.net/1993/931 |