Fourier Transform Infrared Spectroscopic Analysis of Butter Made from Vegetable Oil and Pure Cow Milk Subjected to Thermo-oxidation Processes

During a thermo-oxidative treatment, fatty acids, primarily unsaturated ones, can form isomers and oxidation products, which when taken in high concentrations have a deleterious impact on health. As a result, the goal of this study was to establish the quality

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