Chemical reactions involved in the catalytic hydrogenation of oils. I. Characteristics of the volatile by-products
Author:
Affiliation:
1. ; Department of Food Science, Rutgers; The State University; New Brunswick New Jersey
Funder
National Heart Institute
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Reference6 articles.
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Cited by 14 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
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3. Correlation of gas chromatographic profiles and organoleptic scores of different fats and oils after simulated deep fat frying;Journal of the American Oil Chemists' Society;1976-07
4. Identification of volatile flavor compounds developed during storage of a deodorized hydrogenated soybean oil;Journal of the American Oil Chemists Society;1975-08
5. Stationary catalysts for the continuous hydrogenation of fats;Journal of the American Oil Chemists Society;1975-08
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