Comparative studies of oxidative stability of edible oils by differential scanning calorimetry and oxidative stability index methods
A comparative study was conducted to determine the oxidative stability of twelve different edible oils with two different instruments: a differential scanning calorimeter and an oxidative stability index (OSI) instrument. The OSI instrument temperature was set at 110 °C. The differential scanning ca...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | en |
| Published: |
Elsevier
2002
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| Online Access: | http://psasir.upm.edu.my/id/eprint/112154/3/112154.pdf http://psasir.upm.edu.my/id/eprint/112154/ https://linkinghub.elsevier.com/retrieve/pii/S0308814601002722 |
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