Comparison of OXITEST and RANCIMAT methods to evaluate the oxidative stability in frying oils
Federica TinelloDepartment of Agronomy, Food, Natural Resources, Animals, and Environment-DAFNAE, Agripolis, University of Padova, Viale Università 16, 35020, Legnaro, PD, ItalyAnna LanteDepartment of Agronomy, Food, Natural Resources, Animals, and Environment-DAFNAE, Agripolis, University of Padova, Viale Università 16, 35020, Legnaro, PD, ItalyMichele BernardiDepartment of Biotechnology, University of Verona, Strada Le Grazie 15, 37134, Verona, ItalyFrancesca CappielloDepartment of Biotechnology, University of Verona, Strada Le Grazie 15, 37134, Verona, ItalyFernanda GalganoSchool of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Viale dell’Ateneo Lucano 10, 85100, Potenza, ItalyMarisa Carmela CarusoSchool of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Viale dell’Ateneo Lucano 10, 85100, Potenza, ItalyFabio FavatiDepartment of Biotechnology, University of Verona, Strada Le Grazie 15, 37134, Verona, Italy
2017en
ABI
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