CHEMICAL ASPECTS OF THERMAL DAMAGE TO THE NUTRITIVE VALUE OF VEGETABLE OILS .1. FORMATION OF INTRAPOLYMERIC GLYCERIDES DURING HEAT POLYMERIZATION OF LINSEED AND SOYA-BEAN OILS

被引：6

作者：

WISEBLATT, L

WELLS, AF

COMMON, RH

机构：

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1953年 / 4卷 / 05期

关键词：

D O I：

10.1002/jsfa.2740040503

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：227 / 233

页数：7

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