Some of the most significant changes in
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María D Guillén; Nerea Cabo
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Article
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2000
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John Wiley and Sons
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English
⚖ 142 KB
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The oxidation of a broad collection of commercial edible oils, including extra virgin olive, olive, sesame, sun¯ower, corn, unknown seed, soybean, saf¯ower, rapeseed, peanut and walnut oils, was monitored by Fourier transform infrared spectroscopy. Samples were kept in a convection oven with air cir