The Effect of Antioxidants on the Quality and Stability of Palm Oil
Sažetak The use of oil palm fruits (Elaeis guineensis) for the production of oil dates back
several thousand years. At a temperature of 18–20 C, the oil is in a solid state, which is why …
several thousand years. At a temperature of 18–20 C, the oil is in a solid state, which is why …
Utjecaj antioksidansa na kvalitetu i oksidacijsku stabilnost palmina ulja.
L Raščić, S Čorbo, A Čaušević… - Kemija u Industriji, 2024 - search.ebscohost.com
Sažetak Upotreba plodova uljane palme (Elaeis guineensis) za proizvodnju ulja od plodova
palme seže unatrag nekoliko tisuća godina. Na temperaturi 18–20 C ulje je u krutom stanju …
palme seže unatrag nekoliko tisuća godina. Na temperaturi 18–20 C ulje je u krutom stanju …