Microwave radiation and conventional roasting in conjunction with hulling on the oxidative state and physicochemical properties of rapeseed oil
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DOI: 10.1002/ejlt.201600501
Abstract: The purpose of the present study was to extend knowledge concerning the effect of rapeseeds pre-processing methods on the changes in oxidative state, alterations within fatty acids contents and colour of oil. Thermal pre-treatment of… read more here.
Keywords: microwave radiation; conventional roasting; oxidative state; oil ... See more keywords