Comparative studies of oxidative stability of edible oils by differential scanning calorimetry and oxidative stability index methods

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Comparative studies of oxidative stability of edible oils by differential scanning calorimetry and oxidative stability index methods

A comparative study was conducted to determine the oxidative stability of twelve different edible oils with two different instruments: a differential scanning calorimeter and an oxidative stability index (OSI) instrument. The OSI instrument temperature was set at 110 °C. The differential scanning ca...

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Bibliographic Details
Main Authors:	Tan, C.P., Che Man, Y.B., Selamat, J., Yusoff, M.S.A.
Format:	Article
Language:	English
Published:	Elsevier 2002
Online Access:	http://psasir.upm.edu.my/id/eprint/112154/ http://psasir.upm.edu.my/id/eprint/112154/3/112154.pdf

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