Contribution of the Ratio of Tocopherol Homologs to the Oxidative Stability of Commercial Vegetable Oils

Molecules- Switzerland

doi 10.3390/molecules23010206

Full Text

Abstract

Available in

Date

Authors

Publisher

MDPI AG

Related search

Effects of Antioxidants on the Thermal Oxidation of Oils and Decomposition of Tocopherol in Vegetable Oils.

Nippon Eiyo Shokuryo Gakkaishi
1992English

Oxidative Stability of Enzymatically Processed Oils and Fats

2013English

Determination of the Oxidative Stability of Hazelnut Oils by PDSC and Rancimat Methods

Journal of Thermal Analysis and Calorimetry
Theoretical ChemistryCondensed Matter PhysicsPhysical
2014English

Postmarketing Surveillance of the Oxidative Stability for Cooking Oils, Frying Oils, and Vanaspati Supplied in the Retail Market

Food Science and Nutrition
Food Science
2019English

Enhancement in the Oxidative Stability of Commercial Gasoline Fuel by the Goethite Nanoparticles

2019English

Effect of Some Essential Oils on Oxidative Stability of Peanut Oil

Grasas y Aceites
Organic ChemistryFood Science
1996English

Studies on the Decomposition of Tocopherol and Oxidation Products of Edible Oils

Journal of Japan Oil Chemists' Society
1971English

Preparation of Function-Enhanced Vegetable Oils

Functional Foods in Health and Disease
2016English

Improving the Properties of Pure Vegetable Oils to Use Directly in Diesel Engines

European Journal of Engineering Research and Science
2019English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2026 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy