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Indication of the color change on the oxidation properties of fragrant rapeseed oil during shelf storage.
Food Chem X. 2023 Sep 29;20:100908. doi: 10.1016/j.fochx.2023.100908. eCollection 2023 Dec 30.
Food Chem X. 2023.
PMID: 38144869
Free PMC article.
Lipid oxidation in fragrant rapeseed oil: Impact of seed roasting on the generation of key volatile compounds.
Zhang L, Chen J, Zhang J, Sagymbek A, Li Q, Gao Y, Du S, Yu X.
Zhang L, et al. Among authors: sagymbek a.
Food Chem X. 2022 Oct 25;16:100491. doi: 10.1016/j.fochx.2022.100491. eCollection 2022 Dec 30.
Food Chem X. 2022.
PMID: 36339322
Free PMC article.
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Analytical methods for determining the peroxide value of edible oils: A mini-review.
Zhang N, Li Y, Wen S, Sun Y, Chen J, Gao Y, Sagymbek A, Yu X.
Zhang N, et al. Among authors: sagymbek a.
Food Chem. 2021 Oct 1;358:129834. doi: 10.1016/j.foodchem.2021.129834. Epub 2021 Apr 20.
Food Chem. 2021.
PMID: 33933972
Review.
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