The physicochemical properties of five vegetable oils exposed at high temperature for a short-time-interval
Laura Mitrea, Bernadette‐Emőke Teleky, Loredana-Florina Leopold, Silvia Amalia Nemeș, Diana Plamada, Francisc Vasile Dulf, Ioana-Delia Pop, Dan Cristian Vodnar
Topics & Concepts
RapeseedPeroxide valueFood scienceChemistryCoconut oilSunflower oilVegetable oilAcid valueSunflowerFatty acidPeroxideIodine valueHorticultureOrganic chemistryBiochemistryBiologyEdible Oils Quality and AnalysisMeat and Animal Product QualityBee Products Chemical Analysis