Article ID Journal Published Year Pages File Type
10538559 Food Chemistry 2012 6 Pages PDF
Abstract
► Influence of the refining process in PAHs reduction from crude soybean oils. ► The intermediary products (neutralized, bleached and deodorized oils) were evaluated. ► All compounds were reduced through refining. ► Neutralization and deodorization steps contributed effectively to the PAHs decrease.
Keywords
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
Preview
Evaluation of polycyclic aromatic hydrocarbons content in different stages of soybean oils processing
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