Microwave roasting effects on the oxidative stability of oils and molecular species of triacylglycerols in the kernels of pumpkin (Cucurbita spp.) seeds-Reference-Cited by-同舟云学术

Microwave roasting effects on the oxidative stability of oils and molecular species of triacylglycerols in the kernels of pumpkin (Cucurbita spp.) seeds

Published:2006-06 Issue:4 Volume:19 Page:330-339
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Yoshida Hiromi,Tomiyama Yuka,Hirakawa Yuki,Mizushina Yoshiyuki

Publisher

Elsevier BV

Subject

Food Science

Reference31 articles.

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4. Effectiveness of antioxidants in refined, bleached, and deodorized palm olein;Augustin;Journal of the American Oil Chemists’ Society,1983

5. Separation of cholesterol, and fatty acylglycerols, acids and amides by thin-layer chromatography;Bilyk;Lipids,1991

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