Free Fatty-Acid Generation and Lipid Oxidation during Dry-Grind Corn Ethanol Fermentation-Reference-Cited by-同舟云学术

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Free Fatty-Acid Generation and Lipid Oxidation during Dry-Grind Corn Ethanol Fermentation

Published:2018-10-15 Issue:12 Volume:95 Page:1521-1533
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

Brothers Brett¹,Wang Hui¹,Wang Tong¹^ORCID

Affiliation:

1. Food Science and Human Nutrition, Center for Crops Utilization Research; Iowa State University; 2312 Food Sciences Building, 536 Farm House Lane, Ames IA 50011-1054 USA

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/aocs.12157/fullpdf

Reference46 articles.

1. Lipoxygenases

2. Barden , L 2014 Understanding lipid oxidation in low-moisture food. http://scholarworks.umass.edu/dissertations_2/155

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1. Rapid measurement of fatty acid content during flour storage using a color-sensitive gas sensor array: Comparing the effects of swarm intelligence optimization algorithms on sensor features;Food Chemistry;2021-02

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