Effect of the chemical refining process on composition and oxidative stability of evening primrose oil

Author:

Pan Fengguang1ORCID,Li Yuanyuan1,Luo Xiangdan2,Wang Xiaoqing1,Wang Chunshuang3,Wen Baoli1,Guan Xinrui3,Xu Yufei1,Liu Boqun1ORCID

Affiliation:

1. Laboratory of Nutrition and Functional Food College of Food Science and Engineering Jilin University Changchun China

2. The Second Hospital of Jilin University Changchun China

3. Jilin Baili Biotechnology Co., Ltd. Changchun China

Funder

Department of Science and Technology of Jilin Province

Changchun Science and Technology Bureau

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference48 articles.

1. Effect of refining processes on the total and individual tocopherol content in sunflower oil

2. A review of phenolic compounds in oil-bearing plants: Distribution, identification and occurrence of phenolic compounds

3. American Oil Chemists' Society (AOCS). (1993a). Official methods and recommended practices of American Oil Chemists' Society. Method Cd 8b—90. Peroxide value: Acetic acid—chloroform method.

4. American Oil Chemists' Society (AOCS). (1993b). Official methods and recommended practices of American Oil Chemists' Society. Method Cd 3d—63. Acid value.

5. American Oil Chemists' Society (AOCS). (1993c). Official methods and recommended practices of American Oil Chemists' Society. Method Cd 18—90. p‐anisidine value.

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