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2. Canola Quality Indian Mustard Oil (Brassica juncea) is More Stable to Oxidation than Conventional Canola Oil (Brassica napus)
3. Oxidative stability of soybean oil fatty acid methyl esters by oil stability index (OSI)
4. Rapid determination of oxidative stability of edible oils by FTIR spectroscopy using disposable IR cards
5. Novel method for rapid monitoring of lipid oxidation by FTIR spectroscopy using disposable IR cards
6. Oxidative stability of polyunsaturated fatty acids and soybean oil in an aqueous solution with emulsifiers
7. Oxidative stability of purified canola oil triacylglycerols with altered fatty acid compositions as affected by triacylglycerol composition and structure
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