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RSC Advances

An international journal to further the chemical sciences


Influence of free fatty acid content on the oxidative stability of red palm oil

Corresponding authors
Department of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise, Via De Sanctis, I-86100 Campobasso, Italy
E-mail: antomac@unimol.it
Fax: +39 0874404641
Tel: +39 0874404632
RSC Adv., 2016,6, 101098-101104

DOI: 10.1039/C6RA16953H
Received 01 Jul 2016, Accepted 08 Oct 2016
First published online 10 Oct 2016
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