Influence of fatty acids on the tocopherol stability in vegetable oils during microwave heating
Author:
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Reference25 articles.
1. Cremer, M.L., and R.K. Richman,J. Food Sci. 52:846 (1987).
2. Lin, Y.E., and R.C. Anantheswaran, —Ibid. 53:1746 (1988).
3. Giguere, R.J., T.L. Bray, S.M. Duncan and G. Majetich,Tetrahedron Lett. 27:4945 (1986).
4. Mistry, B.S., and D.B. Min,J. Food Sci., 52:786 (1987).
5. Yoshida, H., N. Hirooka and G. Kajimoto, —Ibid. 55:1412 (1990).
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