A review on lipid oxidation in edible oils; ulasan mengenai pengoksidaan lelemak salam minyak masak
Lipid oxidation is the main quandary that causes deterioration of cooking oil quality resulting in off-flavours and an unpleasant odour called rancidity. Oxidative stability can directly affect oil quality and shelf life. Edible oil gets oxidised during processing and storage stages through auto-and...
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| Main Authors: | , , , |
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| Format: | Article |
| Published: |
2022
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| Subjects: | |
| Online Access: | http://eprints.um.edu.my/44000/ https://www.scopus.com/inward/record.uri?eid=2-s2.0-85144968326&partnerID=40&md5=e4428f42e3e0ed70973c45b878d36296 |
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