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Profile of Fatty Acids and Spectroscopic Characteristics of Selected Vegetable Oils Extracted by Cold Maceration

, 78 , 266-275. Bouzid, O., Navarro, D., Roche, M., Asther, M., Haon, M., Delattre, M., Lorquin, J., Labat, M., Asther, M., Lesage-Meessen, L. (2005). Fungal enzymes as a powerful tool to release simple phenolic compounds from olive oil by-product. Process Biochemistry, 40 , 1855-1862. Bryś, J., Wirkowska, M., Górska, A., Ostrowska-Ligęza, E., Bryś, A., Koczoń, P. (2013). The use of DSC and FT-IR spectroscopy for evaluation of oxidative stability of interesterified fats. Journal of Thermal Analysis and Calorimetry, 1-7 , 23. Ciemniewska

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