The effect of squalene on the thermostability of rapeseed oil
- 1 January 1994
- journal article
- research article
- Published by Wiley in Molecular Nutrition & Food Research
- Vol. 38 (2) , 135-140
- https://doi.org/10.1002/food.19940380205
Abstract
No abstract availableKeywords
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- Sterol additives as polymerization inhibitors for frying oilsJournal of Oil & Fat Industries, 1972
- Antioxidant activity of squaleneJournal of Oil & Fat Industries, 1968