Shelf‐life prediction of perilla oil by considering the induction period of lipid oxidation
Author:
Affiliation:
1. Department of Food Science and Technology, Dongguk University‐Seoul, Jung‐Gu, Seoul, Republic of Korea
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201000325
Reference29 articles.
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3. Determination of oxidation stability of perilla oil by the Rancimat method;Cha G. S.;Korean J. Food Sci. Technol.,1990
4. Current status and prospects of quality evaluation in perilla;Lee B. H.;Korean J. Crop Sci.,2002
5. Application of a Modified Arrhenius Equation for the Evaluation of Oxidation Rate of Sunflower Oil at Subzero Temperatures
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