Contribution of Phospholipid Pyrrolization to the Color Reversion Produced during Deodorization of Poorly Degummed Vegetable Oils
Author:
Affiliation:
1. Instituto de la Grasa, CSIC, Avenida Padre García Tejero 4, 41012 Seville, Spain
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf049864k
Reference24 articles.
1. Fat, cholesterol, and atherosclerosis
2. O'Brien, R. D.Fats and Oils. Formulating and Processing for Applications; Technomic Publishing Co., Inc. Lancaster, Pennsylvania, 1998; p 594.
3. The role of lipids in nonenzymatic browning
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