Linalyl oleate as a frying oil autoxidation inhibitor
Author:
Affiliation:
1. ; Department of Food Engineering; Hacettepe University; Beytepe TR-06532 Ankara Turkey
2. ; Food Science and Human Nutrition Dept.; Iowa State University; 2312 Food Sciences Bldg. Ames 50011 IA
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Reference16 articles.
1. The Mechanism of the Antioxidant Action in vitro;Gordon,1990
2. The Effect of Sterols on the Oxidation of Edible Oils;Gordon;Food Chem.,1983
3. Effect of Selected Oat Sterols on the Deterioration of Heated Soybean Oil;White;J. Am. Oil Chem. Soc.,1986
4. Linalyl Acetate and Other Compounds with Related Structures as Antioxidants in Heated Soybean Oil;Yan;J. Agric. Food Chem.,1990
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