POPEL, Svetlana; PARSHAKOVA, Lidia; CROPOTOVA, Janna; CONDRASHOVA, Iulia; COLESNICENCO, Alexandra
(Tehnica UTM, 2012)
The characteristic of optimal fatty acid composition of vegetable oils is their balance by the
ratio of polyunsaturated (essential) fatty acids, primarily linoleic and α-linolenic, referring
respectively to the groups ...