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The action of some antioxidants on the stability of vegetable oils

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dc.contributor.author SUBOTIN, Iurie
dc.contributor.author COVACI, Ecaterina
dc.contributor.author DRUȚĂ, Raisa
dc.contributor.author MUNTEANU, D.
dc.contributor.author POPOVICI, Violina
dc.date.accessioned 2023-12-12T07:28:47Z
dc.date.available 2023-12-12T07:28:47Z
dc.date.issued 2023
dc.identifier.citation SUBOTIN, Iurie, COVACI, E., DRUTA, R. et al. The action of some antioxidants on the stability of vegetable oils. In: Smart Life Sciences and Technology for Sustainable Development: The 13th CASEE Conference, June 28‐30, 2023: Book of abstracts. Chişinău: Tehnica‐UTM, 2023, p. 41. ISBN 978‐9975‐64‐363‐4. en_US
dc.identifier.isbn 978‐9975‐64‐363‐4
dc.identifier.uri http://repository.utm.md/handle/5014/25288
dc.description.abstract The present study aimed to investigate the effectiveness of the use of some antioxidants as inhibitors on oxidation of oils from grape seeds, walnuts and corn germs. More effective was the action of L-ascorbic acid and n-octyl gallate, the optimum concentrations - 0.1%. An inhibitory effect of the oxidation process was observed for α-tocopherol and matcha extract. en_US
dc.language.iso en en_US
dc.publisher Technical University of Moldova en_US
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject plant oils en_US
dc.subject oxidation inhibitors en_US
dc.subject uleiuri vegetale en_US
dc.subject inhibitori de oxidare en_US
dc.title The action of some antioxidants on the stability of vegetable oils en_US
dc.type Article en_US


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