FLAVOR AND OXIDATIVE STABILITY OF CONTINUOUSLY HYDROGENATED SOYBEAN OILS

被引：9

作者：

MOULTON, KJ

KORITALA, S

WARNER, K

机构：

来源：

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 1985年 / 62卷 / 12期

关键词：

D O I：

10.1007/BF02541669

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：1698 / 1701

页数：4

共 16 条

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[6] CONTINUOUS SLURRY HYDROGENATION OF SOYBEAN OIL WITH COPPER-CHROMITE CATALYST AT HIGH-PRESSURE [J].

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[8] FLAVOR EVALUATION OF COPPER-NICKEL HYDROGENATED SOYBEAN OIL AND BLENDS WITH UNHYDROGENATED OIL [J].

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[10] FLAVOR AND OXIDATIVE STABILITY OF HYDROGENATED AND UNHYDROGENATED SOYBEAN OILS - EFFECTS OF ANTIOXIDANTS [J].

MOUNTS, TL ;

WARNER, KA ;

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KORITALA, S .

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