The effect of squalene on the heat stability of rapeseed oil and model lipids
- 1 January 1991
- journal article
- research article
- Published by Wiley in Molecular Nutrition & Food Research
- Vol. 35 (5), 541-542
- https://doi.org/10.1002/food.19910350521
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- Effect of plant sterols on the rate of deterioration of heated oilsJournal of the Science of Food and Agriculture, 1976
- Stability of peroxidised oils and fat to high temperature heatingJournal of the Science of Food and Agriculture, 1974
- Sterol additives as polymerization inhibitors for frying oilsJournal of Oil & Fat Industries, 1972
- Antioxidant activity of squaleneJournal of Oil & Fat Industries, 1968