Frying quality and stability of high-oleic Moringa oleifera seed oil in comparison with other vegetable oils

Food Chemistry - Tập 105 Số 4 - Trang 1382-1389 - 2007
S. M. Abdulkarim1, Kamariah Long2, Oi Ming Lai3, Kharidah Muhammad1, Hasanah Mohd Ghazali1
1Department of Food Science, Faculty of Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia
2Malaysian Agricultural Research and Development Institute, P.O. Box 12301, 50774 Kuala Lumpur, Malaysia
3Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia

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