Effect of antioxidant and heat treatment on the free fatty acids formation of differently processed coconut oil

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dc.contributor.authorYalegama, C.
dc.contributor.authorSovis, M.
dc.contributor.authorDissanayake, D.
dc.date.accessioned2018-07-02T09:47:07Z
dc.date.available2018-07-02T09:47:07Z
dc.date.issued2016
dc.identifier.citationCOCOS - Journal of the Coconut Research Institute of Sri Lanka, 21:p.43-52
dc.identifier.urihttps://dl.nsf.gov.lk/handle/1/23666
dc.publisherCoconut Research Institute:Lunuwila
dc.subjectCoconut oil
dc.subjectVirgin coconut oil
dc.subjectFree fatty acids
dc.subjectTocopherol
dc.titleEffect of antioxidant and heat treatment on the free fatty acids formation of differently processed coconut oil
dc.typeArticle

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COCOS - Journal of the Coconut Research Institute of Sri Lanka