Oxidative stability of sunflower oil under different storage conditions
The main alteration of foods that contain oils or fats is due to the oxidation of the fatty acid radicals of the glyceric compounds to form aldehydes, ketones and volatile acids, which are responsible for the unpleasant smell and rancid taste, generating rejection in the consumers. Therefore, the ob...
Guardado en:
| Autor principal: | |
|---|---|
| Otros Autores: | , |
| Formato: | article |
| Lenguaje: | spa |
| Publicado: |
2021
|
| Materias: | |
| Acceso en línea: | https://revistas.utm.edu.ec/index.php/latecnica/article/view/4108 |
| Etiquetas: |
Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!
|
Agregar Etiqueta