Effects of microwave vs. convection oven heating on the formation of oxidation products in canola (Brassica rapa subsp. oleifera) oil

Author: Suomela Jukka-Pekka   Tarvainen Marko   Kallio Heikki  

Publisher: Edp Sciences

E-ISSN: 2257-6614|24|3|A301-A301

ISSN: 2272-6977

Source: OCL (Oilseeds, Crops, fats & Lipids), Vol.24, Iss.3, 2017-07, pp. : A301-A301

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Abstract