Components of the hardening flavor present in hardened linseed oil and soybean oil-Reference-Cited by-同舟云学术

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Components of the hardening flavor present in hardened linseed oil and soybean oil

Published:1965-03 Issue:3 Volume:42 Page:246-249
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

Keppler J. G.¹,Schols J. A.¹²,Feenstra W. H.¹,Meijboom P. W.¹

Affiliation:

1. ; Unilever Research Laboratory; Vlaardingen The Netherlands

2. ; R & D Laboratory, DOW Chemical of Canada Ltd.; Sarnia Ontario Can.

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference44 articles.

1. The formation of isomers of polyunsaturated acids during the hydrogenation of soybean oil

2. Flavor reversion in soybean oil. V. Isolation and identification of reversion compounds in hydrogenated soybean oil

3. FLAVOUR REVERSION IN HYDROGENATED LINSEED OIL: I. THE PRODUCTION OF AN ISOMER OF LINOLEIC ACID FROM LINOLENIC ACID

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