EFFECTS OF FATTY-ACIDS ON THE OXIDATIVE STABILITY OF SOYBEAN OIL

被引：67

作者：

MISTRY, BS

MIN, DB

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1987.tb06741.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：831 / 832

页数：2

共 9 条

[1]

[Anonymous], 1982, SAS USERS GUIDE

[2] DETERMINATION OF TOCOPHEROLS IN VEGETABLE-OILS [J].

CARPENTER, AP .

[3]

FAKOURELIS N, 1985, THESIS OHIO STATE U

[4] CHARACTERIZATION OF MINOR CONSTITUENTS IN COMMERCIAL OLEIC-ACID [J].

LIN, SS ;

MURASE, Y ;

MIN, DBS ;

HSIEH, OAL ;

CHANG, SS .

[5]

MISTRY BS, 1987, J FOOD SCI

[6]

Pryde E. H., 1980, HDB SOY OIL PROCESSI

[7]

Swern D, 1979, BAILEYS IND OIL FAT, P1

[8]

YOON SH, 1986, J AM OIL CHEM SOC, V63, P425

[9]

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