Comparative study on the evolution of polar compound composition of four common vegetable oils during different oxidation processes
Jia Chen, Lingyan Zhang, Qi Li, Mengzhu Wang, Yaoyao Dong, Xiuzhu Yu
Topics & Concepts
ChemistryRapeseedLinseed oilTriglycerideFood scienceComposition (language)Degree of unsaturationSoybean oilPolyunsaturated fatty acidVegetable oilOrganic chemistryBiochemistryFatty acidCholesterolPhilosophyLinguisticsEdible Oils Quality and AnalysisAntioxidant Activity and Oxidative StressAdvanced Chemical Sensor Technologies