This is a very good presentation. I would like to ask what book can you recommended where the free fatty acids reduce oxidative stability explained clearly as you discuss here in the presentation. (Time 20:22)
@lusanivhangani2768
3 жыл бұрын
Good day. Thank you for the compliment. I obtained this information form a review article by Choe, E. & Min, B.D. (2006). Mechanisms and factors for edible oil oxidation. Comprehensive Reviews in Food Science and Food Safety, 5, 169-186. I hope this information helps.
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