Stability of furanoid fatty acids in soybean oil-Reference-Cited by-同舟云学术

Stability of furanoid fatty acids in soybean oil

Published:1997-03 Issue:3 Volume:74 Page:323-326
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Amer Oil Chem Soc

Author:

Guth Helmut¹,Grosch Werner¹

Affiliation:

1. ; Deutsche Forschungsanstalt für Lebensmittelchemie; Lichtenbergstraße 4 Garching D-85748 Germany

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference22 articles.

1. Flavor Reversion of Soybean Oil;Smouse,1985

2. Flavor and Oxidation Stability of Soybean, Sunflower and Low Erucic Acid Rapeseed Oils;Warner;J. Am. Oil Chem. Soc.,1989

3. Deterioration of Soya-Bean Oil: Quantification of Primary Flavour Compounds Using a Stable Isotope Dilution Assay;Guth;Lebensm. Wiss. Technol.,1990

4. Comparison of Stored Soya-Bean and Rapeseed Oils by Aroma Extract Dilution Analysis;Guth;Ibid.,1990

5. 3-Methylnonane-2,4-dione-An Intense Odour Compound Formed During Flavour Reversion of Soya-Bean Oil;Guth;Fat Sci. Technol.,1989

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