Effect of Antioxidants on Soy Oil Conjugated Linoleic Acid Production and Its Oxidative Stability-Reference-Cited by-同舟云学术

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Effect of Antioxidants on Soy Oil Conjugated Linoleic Acid Production and Its Oxidative Stability

Published:2011-06-06 Issue:13 Volume:59 Page:7377-7384
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Yettella Ramesh R.¹,Henbest Brooke¹,Proctor Andrew¹

Affiliation:

1. Department of Food Science, University of Arkansas, 2650 North Young Avenue, Fayetteville, Arkansas 72704, United States

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf2007425

Reference25 articles.

1. Factors Affecting Conjugated Linoleic Acid (CLA) Content in Milk, Meat, and Egg: A Review

Cited by 6 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. The effect of roasting on the aroma, bioactive peptides and the functional properties of yellow nutsedges ( Cyperus esculentus );CyTA - Journal of Food;2023-06-22

2. Enhancing the Oxidative Stability of Linoleic Acid by Esterification with Hydroxytyrosol;ACS Food Science & Technology;2022-08-17

3. Conjugated Linoleic Acid (CLA) Formation in Edible Oils by Photoisomerization: A Review;Journal of Food Science;2014-04-22

4. CLA Production by Photo-isomerization of Linoleic Acid in Linoleic Acid Rich Oils;Green Vegetable Oil Processing;2014

5. Effect of UV Processing Treatments on Soy Oil Conjugated Linoleic Acid Yields and Tocopherols Stability;J AM OIL CHEM SOC;2013

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