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Chia (Salvia hispanica L.) seed oil is the richest natural source of α-linolenic acid, an n − 3 polyunsaturated fatty acid (ω-3 PUFA), contributing to its use as functional and nutraceutical food in large part of Latin America. However, a food with such fatty acid composition could be highly susceptible to lipid oxidation. Thus, the present study was conducted to determine the thermal and oxidative...
A simple and fast 1 H NMR method, without any pretreatment, was developed for quality control of gasoline. It is based on the average group molecular weight approach and relative-content concept involving aromatics, olefinics and paraffinics, including also ethanol and benzene contents. The ethanol content was evaluated for Brazilian samples, but the method can be easily adapted to any oxygenated...
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