Year: 2024
Type: article
Abstract: This article presents the study of the influence of the oxidation of vegetable oils on the rheological parameters. The viscosity of oxidized vegetable oils in relation to non-oxidized ones increases for soybean oil and then corn oil. For oxidized and non-oxidized olive and rapeseed oils, there are no increases as in the previous case
Source: Oriental Journal Of Chemistry
DOI: 10.13005/ojc/400531
Author: Ioana Stanciu*
Institution: University of Bucharest
Language: English
Subfield: Organic Chemistry
Field: Chemistry
Domain: Physical Sciences
Open Access status: diamond
OpenAlex ID: W4404208000