TRACE ELEMENTS IN EDIBLE FATS .9. INFLUENCE OF DEMETALIZATION ON OXIDATIVE AND FLAVOR STABILITIES OF SOYBEAN OIL

被引：6

作者：

VIOQUE, A

GUTIERREZ, R

ALBI, MA

NOSTI, N

机构：

来源：

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 1965年 / 42卷 / 04期

关键词：

D O I：

10.1007/BF02540144

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：344 / +

页数：1

共 24 条

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COONEY, PM ;

EVANS, CD ;

COWAN, JC .

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1958, 35 (11) :600-602

[4] DETERMINATION OF TOCOPHEROL IN OXIDIZED FATS [J].

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EVANS, CD ;

COWAN, JC .

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[5]

HEATON FW, 1961, J LIPID RES, V2, P152

[6]

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[7]

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[8]

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[9]

MAHONEY CH, 1957, S METH SENS TEST

[10]

MOSER HA, 1950, FOOD TECHNOL-CHICAGO, V4, P105

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