Evaluation of Oxidation Stability of Organic and Conventional Hazelnut Oils

Evaluation of Oxidation Stability of Organic and Conventional Hazelnut Oils

In this study, the oxidation stabilities of organic hazelnut oils (OHO) were compared to conventional hazelnut oils (CHO). For this purpose, oxidation parameters such as peroxide value (PV), free fatty acid (FFA), anisidine value (AV), volatile lipid oxidation compounds (VLOC), fatty acid compositio...

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Bibliographic Details
Main Authors:	Caner Ümit Topçu, Sümeyye Şahin
Format:	Article
Language:	English
Published:	Faculty of Agriculture, Ankara University 2025-01-01
Series:	Journal of Agricultural Sciences
Subjects:	oxidation stability organic hazelnut oil accelerated storage
Online Access:	https://dergipark.org.tr/en/download/article-file/3821122
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