A novel deodorization method of edible oil by using ethanol steam at low temperature-Reference-Cited by-同舟云学术

A novel deodorization method of edible oil by using ethanol steam at low temperature

Published:2021-01-18 Issue:2 Volume:86 Page:394-403
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Yang Chen¹²^ORCID,Wang Chengming¹²,Wang Man¹²,Qin Xiaoyu¹²,Hao Guifang¹²^ORCID,Kang Mengjie¹²,Hu Xizhou³,Cheng Yunbin³,Shen Jing³

Affiliation:

1. College of Food Science and Technology Huazhong Agricultural University Wuhan 430070 China

2. Ministry of Education Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University) Wuhan 430070 China

3. Institute of Agricultural Quality Standards and Testing Technology Research Hubei Academy of Agricultural Sciences Wuhan 430064 China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15578

Reference46 articles.

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4. AOCS official method Cd 8‐53, peroxide value;American Oil Chemists’ Society;Official Methods and Recommended Practices of the AOCS, 6th ed,2009

5. AOCS official method Ce 2‐66, preparation of methyl esters of fatty acids;American Oil Chemists’ Society;Official Methods and Recommended Practices of the AOCS, 6th ed,1997

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