Determination of Natural and Synthetic Antioxidants in Palm Oil Using Fourier Transform Infrared Spectroscopy

Lipid oxidation is one of the major deteriorative reactions in cooking oils and often results in a significant loss of quality. Various natural and synthetic antioxidants are used in the prevention or retardation of lipid oxidation. Routine quality control of antioxidants in oil turns out to be m...

書目詳細資料
主要作者:	Ammawath, Wanna
格式:	Thesis
語言:	英语英语
出版:	2006
主題:	Palm oil industry - Research Palm oil
在線閱讀:	http://psasir.upm.edu.my/id/eprint/160/1/549010_FST_2006_4.pdf

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