Effect of four-stage refinement with fortified measures to inhibit oil oxidation and purification on the quality of anchovy oil
Traditional refining processes of crude anchovy oil uses high temperatures. In order to inhibit oil oxidation, intensified measures should be taken. The impact of traditional four-stage refinement on anchovy oil quality have not yet been systematically revealed. This study proposed improved four-sta...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-02-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525001038 |
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