Skip to content
UT Oriental
  • Inicio
  • Soporte Técnico

UT Oriental
  • Inicio
  • Soporte Técnico

Oxidation of fatty acids in oils subjected to mild temperature stress: The case of grapeseed oil

Leave a Comment / Procesos Alimentarios / By admin
Bookmark (0)
Please login to bookmark Close

Publication date: December 2025

Source: Journal of Food Composition and Analysis, Volume 148, Part 1

Author(s): Cesare Ravagli, Federica Pasini, Silvia Marzocchi, Maria Fiorenza Caboni

Publication date: December 2025Source: Journal of Food Composition and Analysis, Volume 148, Part 1Author(s): Cesare Ravagli, Federica Pasini, Silvia Marzocchi, Maria Fiorenza Caboni Read More

Related posts:

Default ThumbnailComprehensive multi-technique analysis of raw cuttlefish ink and its shelf-stable food product derivative Default ThumbnailDetermination of 226Ra, 232Th, 40K, and 137Cs activity concentrations in tea leaf samples from Rize, Türkiye, 30 years after the Chernobyl accident, and associated radiological risk parameters Default ThumbnailFree and bound monochloropropanediol and glycidyl fatty acid esters in baby foods by GC-MS/MS Default ThumbnailApplicability analysis of spectral standardization model transfer based on near-infrared spectroscopy of navel oranges Default ThumbnailSolvent-free crystallization process for fractionating medium chain triacylglycerols in virgin coconut oil and ghee Default ThumbnailNutritional composition of the unexplored Mediterranean plant Urospermum dalechampii (L.) Scop. ex F.W.Schmidt from Tunisia
← Previous Post
Next Post →

Continuar buscando...

Nueva Información Actualizada

    © 2026 UT Oriental | Powered by UT Oriental

    Aviso importante: Por motivos de actualización administrativa y renovación de licencias, el servicio de esta biblioteca entrará en pausa próximamente.