Minimization of peroxide formation rate in soybean oil by antioxidant combinations-Reference-Cited by-同舟云学术

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Minimization of peroxide formation rate in soybean oil by antioxidant combinations

Published:2004-08 Issue:7 Volume:37 Page:689-694
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Azeredo Henriette M.C,Faria José de Assis F,da Silva Maria Aparecida A.P

Publisher

Elsevier BV

Subject

Food Science

Reference18 articles.

1. American Oil Chemists' Society. (1997). Official and tentative methods of the American Oil Chemists' Society. Champain: AOCS Press

2. The mechanism of autoxidation;Chan,1987

3. Chemistry of autoxidation: Mechanism, products and flavor significance;Frankel,1985

4. Analyses of peroxide values and headspace oxygen;Hahm,1995

5. Action of β-carotene on purified rapeseed oil during light storage;Haila;Lebensmittel-Wissenschaft & Technologie,1994

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