FLAVOR AND OXIDATIVE STABILITY OF OIL PROCESSED FROM NULL LIPOXYGENASE-1 SOYBEANS

被引：11

作者：

FRANKEL, EN ^{[1
]}

WARNER, K ^{[1
]}

KLEIN, BP ^{[1
]}

机构：

[1] UNIV ILLINOIS,DEPT FOODS & NUTR,URBANA,IL 61801

来源：

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 1988年 / 65卷 / 01期

关键词：

D O I：

10.1007/BF02542567

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：147 / 150

页数：4

共 19 条

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