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eISSN: 1988-4214
ISSN-L: 0017-3495
DOI: 10.3989/gya

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  1. Avocado oil extraction: An industrial experiment
    326
  2. Determination of melting point of vegetable oils and fats by differential scanning calorimetry (DSC) technique.
    273
  3. Effect of process parameters on emulsion stability and droplet size of pomegranate oil-in-water
    266
  4. Shea butter
    250
  5. Enzyme extraction of cupuassu (Theobroma grandiflorum S.) fat sedes
    224
  6. 3-MCPD and glycidol levels in edible oils and fats obtained from local markets in Türkiye
    206
  7. Anisidine value as a measurement of the latent damage of fats
    200
  8. Biochemical changes of lipids in plant foods and feeds. I. Lipid hydroperoxides formation
    187
  9. GC/MS quantification of individual fatty acids of selected green leafy vegetable foliage and their biodiesel attributes
    179
  10. Application of UV-visible spectrophotometry to study of the thermal stability of edible vegetable oils
    174

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