SCOPUS 정보 검색 플랫폼

Volumn 78, Issue 12, 2001, Pages 1227-1232

Effects of microwave heating on changes in chemical and thermal properties of vegetable oils

Author keywords

Chemical analyses; DSC; Microwave heating; Oxidation; Quality characteristics; Vegetable oils

Indexed keywords

CHEMICAL ANALYSIS; DIFFERENTIAL SCANNING CALORIMETRY; FATTY ACIDS; MICROWAVE HEATING; OXIDATION; THERMAL VARIABLES CONTROL; THERMODYNAMIC PROPERTIES;

ANISIDINE VALUE; COOLING CURVE; COOLING PROFILES; CORN OIL; FREE FATTY ACID CONTENT; IODINE VALUE; PEROXIDE VALUE; SCANNING RATE; SOYBEAN OIL;

VEGETABLE OILS;

GLYCINE MAX; ZEA MAYS;

EID: 0035718172 PISSN: 0003021X EISSN: None Source Type: Journal
DOI: 10.1007/s11745-001-0418-5 Document Type: Article

Times cited : (63)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.