Oxidative stability of soybean oil at different stages of refining
Author:
Affiliation:
1. ; Division of Biological Science and Engineering; Korea Advanced Institute of Science and Technology; P.O. Box 131 Dongdaemun, Seoul Korea
2. ; Department of Food Science; University of Arkansas; Route 11 72101 Fayetteville AR
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Reference7 articles.
1. Oxidative deterioration of partially processed soybean oil
2. Key factors and recent advances in the flavor stability of soybean oil
3. Conjugated dienes of crude soy oil: Detection by UV spectrophotometry and separation by HPLC
4. Phosphorus Assay in Column Chromatography
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