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A response surface methodology study on the effects of some phenolics and storage period length on vegetable oil quality: change in oxidation stability parameters

Chia sẻ: Danh Danh | Ngày: | Loại File: PDF | Số trang:14

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In the present study, response surface methodology was conducted for the determination of effects of some phenolics (gallic acid, ellagic acid, and quercetin) on some stability parameters of mixed oil prepared with sunflower and hazelnut oils (50:50, v/v).

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Nội dung Text: A response surface methodology study on the effects of some phenolics and storage period length on vegetable oil quality: change in oxidation stability parameters

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