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eISSN:
1988-4214
ISSN-L:
0017-3495
DOI:
10.3989/gya
Language
English
Español (España)
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Avocado oil extraction: An industrial experiment
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Determination of melting point of vegetable oils and fats by differential scanning calorimetry (DSC) technique.
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Effect of process parameters on emulsion stability and droplet size of pomegranate oil-in-water
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Enzyme extraction of cupuassu (Theobroma grandiflorum S.) fat sedes
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3-MCPD and glycidol levels in edible oils and fats obtained from local markets in Türkiye
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Anisidine value as a measurement of the latent damage of fats
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Biochemical changes of lipids in plant foods and feeds. I. Lipid hydroperoxides formation
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GC/MS quantification of individual fatty acids of selected green leafy vegetable foliage and their biodiesel attributes
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Application of UV-visible spectrophotometry to study of the thermal stability of edible vegetable oils
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