The effect of consecutive steps of refining on squalene content of vegetable oils.

@article{Nergiz2011TheEO,
  title={The effect of consecutive steps of refining on squalene content of vegetable oils.},
  author={Cevdet Nergiz and Deniz Celikkale},
  journal={Journal of food science and technology},
  year={2011},
  volume={48 3},
  pages={382-5}
}
The aim of this study is to evaluate the effect of refining steps on the squalene content of some vegetable oils. A comparison has been made between the crude oils and consecutive steps of refining process (neutralization, bleaching, deodorization, winterization) in the amounts of squalene of the oil samples. Among the oils, virgin and refined olive oils… CONTINUE READING