Figure 3. The loss ratio of camellia seed oil TAG with different equal carbon number under accelerated thermal oxidation at 120°C and 180°C

From

Influence of Temperature on Triacylglycerol Degradation in Camellia Seed Oil during Accelerated Thermal Oxidation

Jinying Wang, Qizhi Long, Haiyan Zhong

Journal of Food and Nutrition Research. 2018, 6(5), 320-328 doi:10.12691/jfnr-6-5-7