Structural Effect of Lignans and Sesamol on Polymerization of Soybean Oil at Frying Temperature-Reference-Cited by-同舟云学术

Structural Effect of Lignans and Sesamol on Polymerization of Soybean Oil at Frying Temperature

Published:2012-01-12 Issue:6 Volume:89 Page:1067-1076
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

Hwang Hong-Sik¹,Winkler-Moser Jill K.¹,Liu Sean X.¹

Affiliation:

1. ; United States Department of Agriculture, Agricultural Research Service; National Center for Agricultural Utilization Research, Functional Foods Research; 1815 N. University Street Peoria IL 61604 USA

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

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