Physicochemical, Antioxidative, and Sensory Properties of Refined Rapeseed Oils-Reference-Cited by-同舟云学术

Physicochemical, Antioxidative, and Sensory Properties of Refined Rapeseed Oils

Published:2019-02-06 Issue:4 Volume:96 Page:405-419
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

Szydłowska‐Czerniak Aleksandra¹^ORCID,Tułodziecka Agnieszka¹,Momot Monika¹²,Stawicka Barbara²

Affiliation:

1. Faculty of ChemistryNicolaus Copernicus University in Toruń 7 Gagarin Street, 87‐100, Toruń Poland

2. ZT “Kruszwica” S.A. 42 Niepodległości Street, 88‐150, Kruszwica Poland

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/aocs.12199

Reference39 articles.

1. AOCS Official Method Cc 13d—55. (1997) Sampling and analysis of commercial fats and oils chlorophyll pigments. Champaign IL.

2. Microwave heating of different vegetable oils: Relation between chemical and thermal parameters

3. Effects of plant-scale alkali refining and physical refining on the quality of rapeseed oil

4. CODEXSTAN 210 Codex Alimentarius Commission. (2003/2005)FAO/WHO Food Standards Programme. Codex standard for named vegetable oils; codex standards for fats and oils from vegetable sources. Rome Italy.

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