Ratio of Malondialdehyde to Hydroperoxides and Color Change as an Index of Thermal Oxidation of Linoleic Acid and Linolenic Acid
Author:
Affiliation:
1. Department of Food and Nutrition; College of Natural Sciences; Seoul Women's University; Seoul Korea
2. Department of Food and Nutrition; College of Health Science; Kangwon National University; Samcheok Gangwon 245-905 Korea
Funder
Seoul Women's University
National Research Foundation of Korea
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12411/fullpdf
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3. Measurements of frying fat deterioration: A brief review;Fritsch;J. Am. Oil Chem. Soc.,1981
4. Thermal oxidation of lipids in monolayers II. Unsaturated fatty acid esters;Hau;J. Am. Oil Chem. Soc.,1988
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