Changes in fatty acid profiles and omega fatty acid contents of selected vegetable oils during refining process

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dc.contributor.authorGünç Ergönül P.
dc.contributor.authorErgönül B.
dc.date.accessioned2025-04-10T11:16:30Z
dc.date.available2025-04-10T11:16:30Z
dc.date.issued2008
dc.description.abstractIn this research, changes in n-3 fatty acid and general fatty acid compositions of soybean, cottonseed, sunflower and corn oil during rafination at processing conditions were examined. Samples taken from crude oil and notralization, bleaching, winterization and deodorization stages of refining process were determined by gas chromatography.
dc.identifier.urihttp://hdl.handle.net/20.500.14701/51860
dc.titleChanges in fatty acid profiles and omega fatty acid contents of selected vegetable oils during refining process
dc.typeArticle

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