Chromatic parameters and oxidation indices for edible vegetable oils submitted to thermal oxidation-Reference-Cited by-同舟云学术

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Chromatic parameters and oxidation indices for edible vegetable oils submitted to thermal oxidation

Published:1991 Issue:4 Volume:54 Page:619-633
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Sans R Guillén,Pérez Yépez,Mira F Heredia,Chozas M Guzmán

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference17 articles.

1. AOCS 1974 Official and Tentative Methods of the American Oil Chemists' Society. AOCS. Champaign, IL.

2. British Standards 1958 Methods of Analysis of Oils and Fats. British Standard 682. British Standards Institution, London.

3. CIE Publicati;CIE (Commission Internationale de l'Eclairage),1978

4. Formation of malonaldehyde from lipid oxidation products

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