Open AccessEffects of heating temperature and β-carotene on quality and fatty acids composition of vegetable oils
Author(s) -
Florin Pop,
AUTHOR_ID,
Crina Pascu,
AUTHOR_ID
Publication year - 2021
Publication title -
studia universitatis babeş-bolyai. chemia
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.189
H-Index - 11
eISSN - 2065-9520
pISSN - 1224-7154
DOI - 10.24193/subbchem.2021.4.12
Subject(s) - food science , composition (language) , carotene , chemistry , quality (philosophy) , art , physics , literature , quantum mechanics