Author:
Warner Kathleen,Gupta Monoj
Reference20 articles.
1. Stability of low linolenic acid canola oil to frying temperatures;Eskin;J Food Sci,1989
2. Flavor evaluation of natural soybean oils of high and low linolenate content;Evans;J Food Sci,1965
3. High-oleic safflower oil: stability and chemical modification;Fuller;J Am Oil Chem Soc,1967
Cited by
50 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献