Evaluation of Oxidation Stability of Organic and Conventional Hazelnut Oils
In this study, the oxidation stabilities of organic hazelnut oils (OHO) were compared to conventional hazelnut oils (CHO). For this purpose, oxidation parameters such as peroxide value (PV), free fatty acid (FFA), anisidine value (AV), volatile lipid oxidation compounds (VLOC), fatty acid compositio...
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Faculty of Agriculture, Ankara University
2025-01-01
|
| Series: | Journal of Agricultural Sciences |
| Subjects: | |
| Online Access: | https://dergipark.org.tr/en/download/article-file/3821122 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|