Oxidative and flavor stability of oil from lipoxygenase-free soybeans
Author:
Affiliation:
1. ; Department of Food Science; Louisiana State University; 70803 Baton Rouge Louisiana
2. ; Department of Food Science and Human Nutrition; Iowa State University; 50011 Ames Iowa
3. ; Department of Agronomy; Iowa State University; 50011 Ames Iowa
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Reference29 articles.
1. The Fresh Green Odor Emitted by Plants;Hatanaka;Food Rev. Int.,1996
2. Lipoxygenase from Soybean;Axelrod;Methods Enzym.,1981
3. Composition of Soybean Oil;Pryde,1980
4. Lipoxygenase-2 Isozyme Is Responsible for Generation of n-Hexanal in Soybean Homogenate;Matoba;J. Agric. Food Chem.,1985
5. Hexanal Production and TBA Number Are Reduced in Soybean [Glycine max (L.) Merr.] Seeds Lacking Lipoxygenase Isozymes 2 and 3;Moreira;Ibid.,1993
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5. Lipids;Soybeans;2008
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