THE PAN-HEATING STABILITY OF AN EXPELLER EXPRESSED SOYBEAN OIL-Reference-Cited by-同舟云学术

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THE PAN-HEATING STABILITY OF AN EXPELLER EXPRESSED SOYBEAN OIL

Published:2004-03 Issue:1 Volume:11 Page:57-64
ISSN:1065-7258
Container-title:Journal of Food Lipids
language:en
Short-container-title:J Food Lipids

Author:

COSCIONE ALINE R.,OSIDACZ PATRICIA C.,KIATSRICHART SUDATIP,ARTZ WILLIAM E.

Publisher

Wiley

Subject

General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4522.2004.tb00260.x/fullpdf

Reference15 articles.

1. AOCS., 1999 .Official Methods and Recommended Practices of the American Oil Chemists' Society, 5th Ed. Champaign, IL.

2. Esterified Propoxylated Glycerol Soyate, a Fat Substitute Model Compound, and Soy Oil after Heating

3. Pyrazine contents and oxidative stabilities of roasted soybean oils

Cited by 3 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

1. Effect of Deep-Fat Frying on Phytosterol Content in Oils with Differing Fatty Acid Composition;Journal of the American Oil Chemists' Society;2007-10-05

2. Formation and Analysis of Oxidized Monomeric, Dimeric, and Higher Oligomeric Triglycerides;Deep Frying;2007

3. High-Performance Size-Exclusion Chromatography for Lipid Analysis in Organic Media;Lipid Analysis and Lipidomics;2006-04-24

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