Influence of Fatty Acid Composition in Oil on the Thermal Decomposition of Tocopherols
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Japan Oil Chemists' Society
Cited by 7 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. Decomposition of Tocopherol Homologs and Their Effects on the Decomposition of Unsaturated Fatty Acids in 10 Commercial Oils During Deep Frying;Analytical Letters;2020-02-17
2. Improvement in the Quality of Deteriorated Blended Oil by Calcium Silicate Treatment;BPB Reports;2019
3. Degradation of fatty acids and tocopherols to form tocopheryl quinone as risk factor during microwave heating, pan‐frying and deep‐fat frying;European Journal of Lipid Science and Technology;2016-11-23
4. Chemical and physical properties of a sunflower oil with high levels of oleic and palmitic acids;European Journal of Lipid Science and Technology;2003-04
5. Loss of tocopherols and formation of degradation compounds at frying temperatures in oils differing in degree of unsaturation and natural antioxidant content;Journal of the Science of Food and Agriculture;2002-10-01
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