The Effect of High-Temperature Heating on Amounts of Bioactive Compounds and Antiradical Properties of Refined Rapeseed Oil Blended with Rapeseed, Coriander and Apricot Cold-Pressed Oils.
- DOI
- 10.3390/foods13152336
- Published
- 2024 Jul 25
- Container
- Foods (Basel, Switzerland)
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.3390/foods13152336,
title = {The Effect of High-Temperature Heating on Amounts of Bioactive Compounds and Antiradical Properties of Refined Rapeseed Oil Blended with Rapeseed, Coriander and Apricot Cold-Pressed Oils.},
author = {Fedko M and Siger A and Szydłowska-Czerniak A and Rabiej-Kozioł D and Tymczewska A and Włodarczyk K and Kmiecik D},
year = {2024},
journal = {Foods (Basel, Switzerland)},
doi = {10.3390/foods13152336},
url = {https://doi.org/10.3390/foods13152336}
}RIS
TY - JOUR TI - The Effect of High-Temperature Heating on Amounts of Bioactive Compounds and Antiradical Properties of Refined Rapeseed Oil Blended with Rapeseed, Coriander and Apricot Cold-Pressed Oils. AU - Fedko M AU - Siger A AU - Szydłowska-Czerniak A AU - Rabiej-Kozioł D AU - Tymczewska A AU - Włodarczyk K AU - Kmiecik D PY - 2024 JO - Foods (Basel, Switzerland) DO - 10.3390/foods13152336 UR - https://doi.org/10.3390/foods13152336 ER -
APA
M, F., A, S., A, S., D, R., A, T., K, W., & D, K. (2024). The Effect of High-Temperature Heating on Amounts of Bioactive Compounds and Antiradical Properties of Refined Rapeseed Oil Blended with Rapeseed, Coriander and Apricot Cold-Pressed Oils.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods13152336
Source records
- pubmed · retrieved 2026-09-26T13:00:03.322Z