| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10538826 | Food Chemistry | 2012 | 7 Pages |
Abstract
⺠Glycidyl esters (GE) are formed during palm oil refining from diacylglycerols. ⺠Direction to limit formation of GE during palm oil refining are provided in the present study. ⺠Quality parameters to be monitored in crude palm oil order to limit GE formation are discussed.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Brian D. Craft, Kornél Nagy, Walburga Seefelder, Mathieu Dubois, Frédéric Destaillats,