Browsing HCMIU Thesis by Subject "Culinary oils"
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Structure and kinetic analysis of lipid oxidation products during continuous heating of culinary oils and fried food by experimental NMR
(2022)The aim of this study is detecting lipid oxidation products in polyunsaturated fatty acid PUFAs culinary oils, monounsaturated fatty acid MUFAs and unsaturated fatty acids UFAs such as primary and secondary oxidation ...