Affiliation:
1. ; Department of Food and Nutrition; Inha University; 100 Inha-ro, Namku Incheon 22212 Korea
Funder
National Research Foundation of Korea
Basic Science Research Program through the National Research Foundation of Korea (NRF)
Ministry of Science, ICT and Future Planning
Subject
Organic Chemistry,General Chemical Engineering
Reference27 articles.
1. Interaction of phosphatidylcholine and α-tocopherol on the oxidation of sunflower oil and content changes of phosphatidylcholine and tocopherol in the emulsion under singlet oxygen;Lee;J Food Sci,2011
2. Roles of phospholipids in flavor stability of soybean oil;Yoon;Korean J Food Sci Technol,1987
3. Effects of phosphatidylcholine and phosphatidylethanolamine from egg yolk on thermal oxidation of canola oil;Kim;Korean J Food Sci Technol,2008
4. Chen B 2012 Minor components and their roles on lipid oxidation in bulk oil that contains association colloids U Mass, Amherst http://scholarworks.umass.edu/open_access_dissertations/540
5. Singlet oxygen quenching effects of phosphatidylcholine in emulsion containing sunflower oil;Lee;J Food Sci,2008
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