Chapter 9. Thermal Degradation of β-Carotene in Food Oils
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Royal Society of Chemistry
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. Use of antioxidants for enhancing oxidative stability of bulk edible oils: a review;International Journal of Food Science & Technology;2020-08
2. The effect of microwave pre-treatment of rapeseed on the degradation kinetics of lipophilic bioactive compounds of the oil during storage;Grasas y Aceites;2018-03-22
3. Chemistry and liquid chromatography methods for the analyses of primary oxidation products of triacylglycerols;Free Radical Research;2015-03-31
4. Pro-Oxidant Effects of β-Carotene During Thermal Oxidation of Edible Oils;Journal of the American Oil Chemists' Society;2013-03-09
5. Oxidation and formation of oxidation products of β-carotene at boiling temperature;Chemistry and Physics of Lipids;2012-04
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