@article{MAKHILLJFT2007518100,
    title = {Thermal Stability of Edible Oils by Thermal Analysis},
    journal = {Journal of Food Technology},
    volume = {5},
    number = {1},
    pages = {79-81},
    year = {2007},
    issn = {1684-8462},
    doi = {jftech.2007.79.81},
    url = {https://makhillpublications.co/view-article.php?issn=1684-8462&doi=jftech.2007.79.81},
    author = {J.C.O. Santos and},
    keywords = {Thermogravimetry,edible oils,thermal stability},
    abstract = {Thermal stability of commercial edible oils were investigated by non-isothermal Thermogravimetry/ Derivative Thermogravimetry (TG/DTG). Results obtained indicated that these parameters were dependent on composition  of  fatty  acids,  being  influenced  by  the  presence of natural and artificial antioxidants. According to the thermogravimetric curves, the following thermal stability sequence was suggested: corn>sunflower>soybean>rice>soybean+olive>sunflowe+olive>canola>olive.}
    }