Red Palm Oil: A Review on Processing, Health Benefits and Its Application in Food
公開日: 2021/09/04 |
70 巻
9 号
p. 1201-1210
Choon Hui Tan, Chao Jie Lee, Sze Ning Tan, Dickson Tik Sang Poon, Cheryl Yi Ern Chong, Liew Phing Pui
2
Analytical Methods to Evaluate the Quality of Edible Fats and Oils: The JOCS Standard Methods for Analysis of Fats, Oils and Related Materials (2013) and Advanced Methods
公開日: 2018/01/01 |
67 巻
1 号
p. 1-10
Yasushi Endo
3
A Review of Extraction Techniques for Avocado Oil
公開日: 2016/11/01 |
65 巻
11 号
p. 881-888
Xiaoli Qin, Jinfeng Zhong
4
Preparation of Ricinoleic Acid from Castor Oil:A Review
公開日: 2022/06/03 |
71 巻
6 号
p. 781-793
Febri Odel Nitbani, Putra Jiwamurwa Pama Tjitda, Hermania Em Wogo, Annytha Ina Rohi Detha