共 50 条
- [44] The oxidative and thermal stability of optimal synergistic mixture of sesame and grapeseed oils as affected by frying process FOOD SCIENCE & NUTRITION, 2022, 10 (04): : 1103 - 1112
- [45] Evaluation of contribution of micro and macro components to oxidative stability on virgin oils obtained from olives characterized by different health quality PROGRESS IN NUTRITION, 2007, 9 (03): : 210 - 215
- [46] Comparison of oxidative stability of sesame (Sesamum indicum), soybean (Glycine max) and mahua (mee) (Madhuca longifolia) oils against photo-oxidation and autoxidation INTERNATIONAL CONFERENCE OF SABARAGAMUWA UNIVERSITY OF SRI LANKA 2015 (ICSUSL 2015), 2016, 6 : 204 - 207
- [49] Flavor and oxidative stability of soybean, sunflower and low erucic acid rapeseed oils JAOCS, Journal of the American Oil Chemists' Society, 1989, 66 (04): : 558 - 564
- [50] Comparison of the oxidative stability of soybean and sunflower oils enriched with herbal plant extracts Chemical Papers, 2018, 72 : 2607 - 2615