Effects of heating temperature and β-carotene on quality and fatty acids composition of vegetable oils.
F Pop, C Pașcu - Studia Universitatis Babes-Bolyai, Chemia, 2021 - search.ebscohost.com
The purpose of the study was to investigate the effects of temperature and β-carotene
addition on the quality parameters of corn and palm oils subjected to heating. Vegetable oils …
addition on the quality parameters of corn and palm oils subjected to heating. Vegetable oils …