Antioxidant effect of soy lecithins on vegetable oil stability and their synergism with tocopherols
Author:
Affiliation:
1. ; ITERG-Institut des Corps Gras; 33 600 Pessac France
2. CIRAD-AMIS; TA 40/16, 73 rue Jean François Breton 34398 Montpellier Cedex 5 France
3. Danone Vitapole; 91767 Palaiseau Cedex France
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Reference18 articles.
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2. Effect of Phosphorylated Acylglycerols on the Oxidative Stability of Oils;Pokorny;Nahrung,1990
3. Nasner , A. Antioxidizing Properties of Lecithin Lipid Oxidation : Proceedings of Symposium LipidForum R. Marcuse Goteborg, Sweden 1985 187 197
4. Effects of Tocopherols, Ascorbyl Palmitate, and Lecithin on Autoxidation of Fish Oil;Hamilton;J. Am. Oil Chem. Soc.,1998
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