Inhibition of free fatty acid formation in oil palm fruit by using buffer solution
Free fatty acid (FFA) is one of the indicators commonly used in evaluating palm oil quality. It is produced from the hydrolysis reaction of triglyceride (TG), the main constituent of palm oil, and the presence degrades the oil quality due to rancidity. The allowable limit of FFA in crude palm oil (C...
| 第一著者: | |
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| フォーマット: | 学位論文 |
| 言語: | 英語 |
| 出版事項: |
2021
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| 主題: | |
| オンライン･アクセス: | http://umpir.ump.edu.my/id/eprint/35889/1/Inhibition%20of%20free%20fatty%20acid%20formation%20in%20oil%20palm%20fruit%20by%20using%20buffer%20solution.ir.pdf |