High-oleic rapeseed oil quality indicators and endogenous antioxidant substances under different processing methods-Reference-Cited by-同舟云学术

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High-oleic rapeseed oil quality indicators and endogenous antioxidant substances under different processing methods

Published:2023-10 Issue: Volume:19 Page:100804
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Zhang Huihui,Gao Pan^ORCID,Fang Huiwen,Zou Man,Yin Jiaojiao,Zhong Wu,Luo Zhi,Hu Chuanrong,He Dongping,Wang Xingguo

Publisher

Elsevier BV

Subject

Food Science,Analytical Chemistry

Reference38 articles.

1. AOCS Official Method Cd 3d-63 (2017). Acid Value of Fats and Oils.

2. AOCS Official Method Cd 8-53 (2003). Peroxide Value—Acetic Acid-Chloroform Method.

3. AOCS Official Method Cd 1d-92 (2022). Iodine Value of Fats and Oils, Cyclohexane-Acetic Acid Method.

4. AOCS Official Method Ca 2a-45 (2017). Moisture in Fats and Oils, Distillation Method.

5. AOCS Official Method Cd 12b-92 (2022). Oil Stability Index.

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