Effects of microwave treatment on the oxidative stability of peanut (Arachis hypogaea) oils and the molecular species of their triacylglycerols

✍ Scribed by Hiromi Yoshida; Yuki Hirakawa; Yuka Tomiyamaa; Yoshiyuki Mizushina

• Publisher: John Wiley and Sons
• Year: 2003
• Tongue: English
• Weight: 244 KB
• Volume: 105
• Category: Article
• ISSN: 1438-7697
• DOI: 10.1002/ejlt.200390073