Enzymic and autoxidation of lipids in low fat foods: model of linoleic acid in emulsified triolein and vegetable oils-Reference-Cited by-同舟云学术

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Enzymic and autoxidation of lipids in low fat foods: model of linoleic acid in emulsified triolein and vegetable oils

Published:1994-01 Issue:1 Volume:50 Page:39-43
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Roozen J.P.,Frankel E.N.,Kinsella J.E.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference18 articles.

1. Industrial aspects of lipid oxidation;Allen,1986

2. The Statistical Analysis of Data;Anderson,1986

3. Flavor compounds: volatiles in vegetable oil and oil-water mixtures;Buttery;J. Agric. Food Chem.,1973

4. Isolation of an isozyme of soybean lipoxygenase;Christopher;Biochim. Biophys. Acta,1970

5. Chemistry of antioxidation: mechanism, products and flavor significance;Frankel,1985

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