Stability and Antioxidant Activity of Beta Carotene in Conventional and High Oleic Canola Oil-Reference-Cited by-同舟云学术

Stability and Antioxidant Activity of Beta Carotene in Conventional and High Oleic Canola Oil

Published:1999-11 Issue:6 Volume:64 Page:996-999
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

Goulson M.J.,Warthesen J.J.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1999.tb12267.x/fullpdf

Reference24 articles.

1. AOCS . 1989 . Official Methods and Recommended Practices of the American Oil Chemists' Society, 4th ed. , Methods Cd-8b-90, Ce 1c-89, Ce 2-66, Ce 8-89. Amer. Oil Chemists' Society, Champaign, Ill.

2. Effect of Light on Alteration of Nutritional Value and Flavor of Milk: A Review1

3. Singlet oxygen oxidation of foods

4. Structure and properties of carotenoids in relation to function.

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