Funder
National Institute of Crop Science
Publisher
Springer Science and Business Media LLC
Reference26 articles.
1. AOCS. Official Methods and Recommended Practices of the AOCS. Method Ti 1a-64 American Oil Chemists Society, Champaign, IL, USA (2006)
2. Baysal T, Demirdoven A. Lipoxygenase in fruits and vegetables: a review. Enzyme and Microbial Technology. 40: 491–496 (2007)
3. Choi HS, Kim MJ, Lee JH. Effect of polar and non-polar compounds from oxidized oils on oxidative stability in corn oil. European Journal of Lipid Science and Technology 120: 1700312 (2017)
4. Frankel EN. Chemistry of autoxidation: mechanism, products and flavor significance. pp. 1–37. In: Flavor chemistry of fats and oils. Min DB, Smouse TH (Eds). AOCS, Champaign, IL, USA (1985)
5. Ha SK, Lee HS, Lee SY, Lee CM, Mo Y, Jeung JU. Characterization of flo4–6, a novel cyOsPPDKB allele conferring floury endosperm characteristics suitable for dry-milled rice flour production. Agronomi. 13: 1306 https://doi.org/10.3390/agronomy13051306 (2023)