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1. Formation of oxidation products in polar compounds of different vegetable oils during French fries deep-frying
2. Indication of the color change on the oxidation properties of fragrant rapeseed oil during shelf storage
3. Physicochemical Characteristics and Functional Properties of Seed Oil from Four Different Cultivars of S. Wilsoniana
4. Analytical methods for determining the peroxide value of edible oils: A mini-review
5. Lipid oxidation in fragrant rapeseed oil: Impact of seed roasting on the generation of key volatile compounds
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