Rangani, S. C.; Ranaweera, K. K. D. S.
(4th International Research Symposium on Pure and Applied Sciences, Faculty of Science, University of Kelaniya, Sri Lanka, 2019)
Lipid oxidation renders a tremendous impact on the quality deterioration of edible oils. In oils the oxidation leads to loss of flavour, aroma, and overall nutritional value, along with texture degradation. High levels of ...