Thermal oxidative stability of corn oil in ultra-high temperature short-time processed seasoned laver-Reference-Cited by-同舟云学术

Thermal oxidative stability of corn oil in ultra-high temperature short-time processed seasoned laver

Published:2015-06 Issue:3 Volume:24 Page:947-953
ISSN:1226-7708
Container-title:Food Science and Biotechnology
language:en
Short-container-title:Food Sci Biotechnol

Author:

Cho Suengmok,Kim Jiyoung,Han Daeseok,Lim Ho-Jeong,Yoon Minseok,Park Joodong,Yang Hyejin,Lee Sang-Hoon,Noh Bo Young,Park Eun-jeong,Yoo Hyunil,Baek Jeamin,Shin Eui-Cheol

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s10068-015-0122-z.pdf

Reference35 articles.

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4. Boskou G, Salta FN, Chiou A, Troullidou E, Andrikopoulos NK. Content of trans, trans-2,4-decadienal in deep-fried and pan-fried potatoes. Eur. J. Lipid Sci. Tech. 108: 109–115 (2006)

5. Fritsch CW. Measurement of frying fat deterioration: A brief review. J. Am. Oil Chem. Soc. 58: 272–274 (1981)

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