Oxidative and flavor stabilities of soybean oils with low-and ultra-low-linolenic acid composition-Reference-Cited by-同舟云学术

Oxidative and flavor stabilities of soybean oils with low-and ultra-low-linolenic acid composition

Published:2003-02 Issue:2 Volume:80 Page:171-176
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Amer Oil Chem Soc

Author:

Su Caiping¹,Gupta Monoj²,White Pamela¹

Affiliation:

1. ; Department of Food Science and Human Nutrition and Center for Crops Utilization Research; Iowa State University; 2312 Food Sciences Building 50011 Ames Iowa

2. MG Edible Oil Consulting Int’l; 75080 Richardson Texas

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference18 articles.

1. Analysis of Oleate, Linoleate, and Linolenate Hydroperoxides in Oxidized Ester Mixtures;Fatemi;Lipids,1980

2. Lipid Oxidation;Frankel;Prog. Lipid Res.,1980

3. Chemistry of Autoxidation: Mechanism, Products, and Flavor Significance;Frankel,1985

4. Proposed Changes in U.S.A. Regulations for Food Labeling;Wilkening;J. Food Comp. Anal.,2001

5. Nutrition and Biochemistry of trans and Positional Fatty Acid Isomers in Hydrogenated Oils;Emken;Annu. Rev.Nutr.,1984

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