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Volumn 12, Issue 3, 2013, Pages 241-252

Effect of microwave heating on the quality characteristics of canola oil in presence of palm olein

Author keywords

Canola oil; Fatty acids; Microwave heating; Polar compounds

Indexed keywords

CANOLA OIL; CHEMICAL CONSTITUENTS; FATTY ACID COMPOSITION; HEATING TEMPERATURES; OXIDATIVE DEGRADATION; POLAR COMPOUNDS; QUALITY CHARACTERISTIC; SECONDARY OXIDATION PRODUCTS;

EID: 84881321525     PISSN: 16440730     EISSN: 18989594     Source Type: Journal    
DOI: None     Document Type: Article
Times cited : (14)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.