Работы, цитирующие эту работу

Работ: 2

Работа: Induced changes in olive oil subjected to various chemical refining steps: A comparative study of quality indices, fatty acids, bioactive minor components, and oxidation stability kinetic parameters

1. ANALYSIS OF VEGETABLE OIL REFINING TECHNOLOGY

   Elyor Samadov

   СтатьяFood Industry and Aquatic BiologyHimičeskaâ tehnologiâ. Kontrolʹ i upravlenie/Chemical Technology. Control and Management2023Цитирований: 1

   ABIABI:AkademIndex/openalex/2023.article.003044

2. Study of an improved refining method for primary oxidized vegetable oils

   Azimjon Akhmedov, Nodira Erkaeva, Firuz Ashurov +2

   СтатьяEdible Oils Quality and AnalysisAIP conference proceedings2025Цитирований: 0

   ABIABI:AkademIndex/openalex/2025.article.006262