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The highest oxidative stability had rapeseed and peanut oils with the highest content of MUFA. The induction times for the rice bran, corn, peanut, and rapeseed oils were similar, from 4.77 h to 5.02 h in the first month and from
The aim of the study was to examine and compare oxidative stability of refined (peanut, corn, rice bran, grapeseed, and rapeseed) oils. The oils were subject a Schaal Oven Test (temperature 63 ±