Mechanisms and Factors for Edible Oil Oxidation-Reference-Cited by-同舟云学术

Mechanisms and Factors for Edible Oil Oxidation

Published:2006-09 Issue:4 Volume:5 Page:169-186
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:Comp Rev Food Sci Food Safety

Author:

Choe Eunok,Min David B.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1541-4337.2006.00009.x/fullpdf

Reference164 articles.

1. Stability of Crude Herring Oil Produced from Fresh Byproducts: Influence of Temperature during Storage

2. Developing functional foods using red palm olein. IV. Tocopherols and tocotrienols

3. K Andersson . 1998 . Influence of reduced oxygen concentrations on lipid oxidation in food during storage [Ph.D thesis ]. Chalmers Reproservice, Sweden: Chalmers University of Technology and the Swedish Institute for Food and Biotechnology.

4. Kinetic Studies of Oxygen Dependence During Initial Lipid Oxidation in Rapeseed Oil

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