Heating effect on quality characteristics of mixed canola cooking oils.

Baig, Ayesha; Zubair, Muhammad; Sumrra, Sajjad Hussain; Nazar, Muhammad Faizan; Zafar, Muhammad Nadeem; Jabeen, Kausar; Hassan, Muhammad Bilal; Rashid, Umer

Baig, Ayesha; Zubair, Muhammad; Sumrra, Sajjad Hussain; Nazar, Muhammad Faizan; Zafar, Muhammad Nadeem; Jabeen, Kausar; Hassan, Muhammad Bilal; Rashid, Umer.

Afiliação

Baig A; Department of Chemistry, University of Gujrat, Gujrat, 50700, Pakistan.
Zubair M; Department of Chemistry, University of Gujrat, Gujrat, 50700, Pakistan. muhamad.zubair@uog.edu.pk.
Sumrra SH; Department of Chemistry, University of Gujrat, Gujrat, 50700, Pakistan.
Nazar MF; Department of Chemistry, University of Education Lahore, Multan Campus, Lahore, Pakistan.
Zafar MN; Department of Chemistry, University of Gujrat, Gujrat, 50700, Pakistan.
Jabeen K; Department of Chemistry, University of Gujrat, Gujrat, 50700, Pakistan.
Hassan MB; Department of Statistics, University of Gujrat, Gujrat, 50700, Pakistan.
Rashid U; Institute of Nanoscience and Nanotechnology (ION2), Universiti Putra Malaysia (UPM), 43400, Serdang, Selangor, Malaysia.

BMC Chem ; 16(1): 3, 2022 Jan 17.

Article em En | MEDLINE | ID: mdl-35039092

Palavras-chave

Canola oils; Fatty acids; Physicochemical; Un-saponifiable; Unsaturated

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: BMC Chem Ano de publicação: 2022 Tipo de documento: Article País de afiliação: Paquistão

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