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Oxidative changes in hazelnut, olive, soybean, and sunflower oils during microwave heating
Work
Year: 2016
Type: article
Abstract: The effects of microwave heating for 3, 6, and 9 min at a frequency of 2450 MHz on fatty acid composition, tocopherols, iodine value, free fatty acids (%), peroxide value, conjugated dienes and triene... more
Source: International Journal of Food Properties
Authors İssa Javidipour, Hakan Erinç, Ayhan Baştürk, Aziz Tekin
Institutions Van Yüzüncü Yıl Üniversitesi, Niğde Ömer Halisdemir Üniversitesi, Ankara University
Cites: 37
Cited by: 56
Related to: 10
FWCI: 0.937
Citation percentile (by year/subfield): 78.11
Topic: Edible Oils Quality and Analysis
Subfield: Organic Chemistry
Field: Chemistry
Domain: Physical Sciences
Open Access status: bronze