Although fatty acid composition is the most important attribute used to control oxidation stability, all edible oils are aþ ected by lipid oxidation irrespective of whether they are highly unsaturated or not. The aim of the study was to compare the oxidation of rapeseed oil (RO) and butter oil (BO)
✦ LIBER ✦
α- and γ-tocopherols as efficient antioxidants in butter oil triacylglycerols
✍ Scribed by Lampi, Anna-Maija ;Piironen, Vieno
- Publisher
- John Wiley and Sons
- Year
- 1998
- Weight
- 69 KB
- Volume
- 100
- Category
- Article
- ISSN
- 0931-5985
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