A review on lipid oxidation in edible oils; ulasan mengenai pengoksidaan lelemak salam minyak masak

Lipid oxidation is the main quandary that causes deterioration of cooking oil quality resulting in off-flavours and an unpleasant odour called rancidity. Oxidative stability can directly affect oil quality and shelf life. Edible oil gets oxidised during processing and storage stages through auto-and...

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Bibliographic Details
Main Authors: Loganathan, Radhika, Tarmizi, Azmil Haizam Ahmad, Vethakkan, Shireene Ratna, Teng, Kim-Tiu
Format: Article
Published: 2022
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Online Access:http://eprints.um.edu.my/44000/
https://www.scopus.com/inward/record.uri?eid=2-s2.0-85144968326&partnerID=40&md5=e4428f42e3e0ed70973c45b878d36296
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