共 8 条
[1]
Correlation of triacylglycerol oligopolymers and oxidised triacylglycerols to quality parameters in extra virgin olive oil during storage[J] Maria Teresa Bilancia;Francesco Caponio;Ewa Sikorska;Antonella Pasqualone;Carmine Summo Food Research International 2007,
[2]
A direct and fast method to monitor lipid oxidation progress in model fatty acid methyl esters by high-performance size-exclusion chromatography[J] G. Márquez-Ruiz;F. Holgado;M.C. García-Martínez;M.C. Dobarganes Journal of Chromatography A 2007,
[3]
Pro-oxidant action of polar triglyceride oligopolymers in edible vegetable oils[J] Tommaso Gomes;Debora Delcuratolo;Vito Michele Paradiso European Food Research and Technology 2008,
[4]
Oxidative Stability of Sunflower Oils Differing in Unsaturation Degree During Long-Term Storage at Room Temperature[J] M. Martín-Polvillo;G. Márquez-Ruiz;M. C. Dobarganes Journal of the American Oil Chemists' Society 2004,
[5]
Health aspects of thermoxidized oils and fats[J] Gerhard Billek European Journal of Lipid Science and Technology 2000,
[6]
Determination of nonvolatile components of heated soybean oils separated with high-efficiency mixed-bed polystyrene/divinylbenzene columns[J] S. L. Abidi;I. H. Kim;K. A. Rennick Journal of the American Oil Chemists' Society 1999,
[7]
Oligopolymer; diglyceride and oxidized triglyceride contents as measures of olive oil quality[J] Tommaso Gomes Journal of the American Oil Chemists Society 1992,
[8]
Effects of thermally oxidized triglycerides on the oxidative stability of soybean oil[J] S. H. Yoon;M. Y. Jung;D. B. Min Journal of the American Oil Chemists’ Society 1988,