Flavor stability of soybean oil based on induction periods for the formation of volatile compounds by gas chromatography
- 1 January 1985
- journal article
- research article
- Published by Wiley in Journal of Oil & Fat Industries
- Vol. 62 (1), 100-103
- https://doi.org/10.1007/bf02541502
Abstract
No abstract availableThis publication has 30 references indexed in Scilit:
- Volatile lipid oxidation productsProgress in Lipid Research, 1983
- Comparison of chemical and sensory methods of evaluating thermally oxidised groundnut oilJournal of the Science of Food and Agriculture, 1979
- PENTANE FORMATION AND RANCIDITY IN VEGETABLE OILS AND IN POTATO CHIPSJournal of Food Science, 1974
- Determination of the extent of rancidity of soybean oil by gas chromatography compared with peroxide valueJournal of Oil & Fat Industries, 1971
- Tandem gas chromatography‐mass spectrometry analysis of volatiles from soybean oilJournal of Oil & Fat Industries, 1970
- Fast scan mass spectrometry applied to gas chromatographyJournal of Scientific Instruments, 1967
- A gas chromatographic method for measuring rancidity in vegetable oilsJournal of Oil & Fat Industries, 1966
- Saturated Hydrocarbons from Autoxidizing Methyl LinoleateNature, 1964
- A METHOD FOR DETERMINING SIGNIFICANCE OF VOLATILE FLAVOR COMPOUNDS IN FOODSaJournal of Food Science, 1957
- The flavor problem of soybean oil. III. A four‐sample, glass laboratory deodorizerJournal of Oil & Fat Industries, 1948