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...
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| 格式: | Thesis |
| 语言: | 英语 英语 |
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2006
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| 在线阅读: | http://psasir.upm.edu.my/id/eprint/160/1/549010_FST_2006_4.pdf |