Open AccessEffects of heating temperature and β-carotene on quality and fatty acids composition of vegetable oils
Author(s) -
Flavia Pop,
Crina Pascu
Publication year - 2021
Publication title -
studia universitatis babeș-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) - peroxide value , food science , chemistry , iodine value , polyunsaturated fatty acid , composition (language) , antioxidant , peroxide , organic chemistry , fatty acid , linguistics , philosophy
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