Impact of different processing methods and thermal behaviour on quality characteristics of soybean and sesame oils
Flavia Pop, Cristina Anamaria Semeniuc, Monica Dan, Thomas Dippong
Topics & Concepts
Iodine valueChemistryPeroxide valueThermal decompositionSoybean oilIsomerizationMicrowaveAcid valuePeroxideFatty acidThermal analysisThermalOrganic chemistryFood scienceCatalysisBiochemistryPhysicsQuantum mechanicsMeteorologyEdible Oils Quality and AnalysisSesame and Sesamin ResearchPhytochemicals and Antioxidant Activities