Influence of fatty acids of different unsaturation in the oxidation of purified vegetable oils during microwave irradiation-Reference-Cited by-同舟云学术

Influence of fatty acids of different unsaturation in the oxidation of purified vegetable oils during microwave irradiation

Published:1993 Issue:1 Volume:62 Page:41-47
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Yoshida Hiromi

Publisher

Wiley

Subject

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

Reference37 articles.

1. APPLICATIONS OF MICROWAVE ENERGY IN ORGANIC CHEMISTRY. A REVIEW

2. AOAC 1980 Official Methods of Analysis (13th edn). Association of Official Analytical Chemists, Washington, DC, USA.

3. AOCS 1987 The Official Methods and Recommended Practices of the American Oil Chemists' Society (4th edn), ed American Oil Chemists' Society, Champaign, IL, USA, Method Cd 8-53, Cd 1-25.

4. Effectiveness of antioxidants in refined, bleached and deodorized palm olein

5. RANCIDITY

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