Effects of Fe(III) and Fe(II) on the peroxidation value of soybean oil under different conditions and product characterization
Author:
Affiliation:
1. College of Light Industry and Food Science Zhongkai University of Agriculture and Engineering Guangzhou China
2. College of Chemistry and Chemical Engineering Zhongkai University of Agriculture and Engineering Guangzhou China
Funder
the Science and Technology Program of Guangzhou City
the grants from the Science and Technology Project of Guangdong Province
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14515
Reference25 articles.
1. Oxidative stability assessment of Bauhinia purpurea seed oil in comparison to two conventional vegetable oils by differential scanning calorimetry and Rancimat methods
2. Role of Physical Structures in Bulk Oils on Lipid Oxidation
3. Impact of Surface Active Compounds on Iron Catalyzed Oxidation of Methyl Linolenate in AOT–Water–Hexadecane Systems
4. Mechanisms and Factors for Edible Oil Oxidation
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