Flavor and oxidative stability of hydrogenated and unhydrogenated soybean oils: Effects of antioxidants
- 1 March 1978
- journal article
- research article
- Published by Wiley in Journal of Oil & Fat Industries
- Vol. 55 (3), 345-349
- https://doi.org/10.1007/bf02669927
Abstract
No abstract availableThis publication has 10 references indexed in Scilit:
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- Effect of Antioxidants and Metal Inactivators in Tocopherol‐Free Soybean OilFette, Seifen, Anstrichmittel, 1959
- The flavor problem of soybean oil. IV. Structure of compounds counteracting the effect of prooxidant metalsJournal of Oil & Fat Industries, 1948
- The flavor problem of soybean oil. III. A four‐sample, glass laboratory deodorizerJournal of Oil & Fat Industries, 1948
- Peroxide formation as a measure of autoxidative deteriorationJournal of Oil & Fat Industries, 1932