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The relationship between fatty acid compositions and thermal stability of extra virgin olive oils

Author(s):
Fayegh MoulodiFayegh Moulodi1,*, Peyman QajarbeigiPeyman Qajarbeigi1, Ashraf Haj Hosseini BabaeiAshraf Haj Hosseini Babaei2, Asghar Mohammadpoor AslAsghar Mohammadpoor Asl1
1Dept. of Health and Food Safety, Faculty of Health, Qazvin University of Medical Sciences, Qazvin, Iran
2Dept. of Chemical Engineering, Faculty of Chemical Engineering, Zanjan University, Zanjan, Iran


Journal of Kermanshah University of Medical Sciences:Vol. 18, issue 8; e74041
Published online:Nov 29, 2014
Article type:Research Article
Received:Jul 15, 2014
Accepted:Oct 21, 2014
How to Cite:Fayegh MoulodiPeyman QajarbeigiAshraf Haj Hosseini BabaeiAsghar Mohammadpoor AslThe relationship between fatty acid compositions and thermal stability of extra virgin olive oils.J Kermanshah Univ Med Sci.18(8):e74041.https://doi.org/10.22110/jkums.v18i8.1952.

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