Hydrogenation and Interesterification Effects on the Oxidative Stability and Melting Point of Soybean Oil
Author:
Affiliation:
1. Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Road, Columbus, Ohio 43210
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf053263r
Reference26 articles.
1. Nawar, W. Lipids. InFood Chemistry, 3rd ed.; Fennema, O. R., Ed.; Marcel Dekker: New York, 1996; pp 225−319.
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