Thermal Oxidation Induces Lipid Peroxidation and Changes in the Physicochemical Properties and <b><i>β</i></b>-Carotene Content of Arachis Oil

<div>(a) Chromatogram of <i>β</i>-carotene of fresh arachis oil. (b) Chromatogram of <i>β</i>-carotene of heated arachis oil.</div>

International Journal of Food Science

fig8

Figure 8

Figure 8: Thermal Oxidation Induces Lipid Peroxidation and Changes in the Physicochemical Properties and <b><i>β</i></b>-Carotene Content of Arachis Oil 

International Journal of Food Science

Thermal Oxidation Induces Lipid Peroxidation and Changes in the Physicochemical Properties and β-Carotene Content of Arachis Oil

Figure 8