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Oxidation at elevated temperatures: competition between α-tocopherol and unsaturated triacylglycerols
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Influence of the vegetable oil refining process on free and esterified sterols.
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Comparison of steradiene analysis between GC and HPLC.
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Factors determining the steradiene formation in bleaching and deodorisation.
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Analysis of free and esterified sterols in vegetable oils.
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Gas chromatographic characterization of vegetable oil deodorization distillate.
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Identification of alpha-tocopherol oxidation products in triolein at elevated temperatures.
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Fat Replacers
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Non-Food Uses of Milkfat
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Lipase-catalysed Interesterification of Milkfat: Influence on the Free Fatty Acid Profile