Journal of Kermanshah University of Medical Sciences
Peer-reviewed Medical Quarterly
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The relationship between fatty acid compositions and thermal stability of extra virgin olive oils
Author(s):
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
Published online:Nov 29, 2014
Article type:Research Article
Received:Jul 15, 2014
Accepted:Oct 21, 2014
How to Cite:Moulodi F, Qajarbeigi P, Haj Hosseini Babaei A, Mohammadpoor Asl A. The relationship between fatty acid compositions and thermal stability of extra virgin olive oils. J Kermanshah Univ Med Sci. 2014;18(8):e74041. doi: https://doi.org/10.22110/jkums.v18i8.1952
Abstract
References
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Copyright
© 2014, Journal of Kermanshah University of Medical Sciences. This open-access article is available under the Creative Commons Attribution-NonCommercial 4.0 (CC BY-NC 4.0) International License (https://creativecommons.org/licenses/by-nc/4.0/), which allows for the copying and redistribution of the material only for noncommercial purposes, provided that the original work is properly cited.
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