Antioxidant Evaluation and Oxidative Stability of Structured Lipids from Extravirgin Olive Oil and Conjugated Linoleic Acid

Author:

Lee Jeung Hee1,Lee Ki-teak1,Akoh Casimir C.1,Chung Shin Kyo1,Kim Mee Ree1

Affiliation:

1. Department of Food Science and Technology, University of Georgia, Athens, Georgia 30602, Department of Food Science and Technology, College of Agriculture, Chungnam National University, Daejeon, Korea, Department of Food Science and Technology, Kyung Pook National University, Korea, and Department of Food and Nutrition, Chungnam National University, 220 Gung-Dong, Yusung-Gu, Daejeon 305-764, Korea

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

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