Spectroscopic Methods in the Evaluation of Modified Vegetable Base Oils from Crambe abyssinica
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DOI: 10.3390/molecules23123243
Abstract: Raw vegetable oil from Crambe abyssinica was subjected to oxidative treatment to enhance its viscosity. The oxidation processes were carried out in the presence of N-hydroxyphthalimide with or without supercritical CO2 as a solvent. Four… read more here.
Keywords: modified vegetable; vegetable base; evaluation modified; methods evaluation ... See more keywords