Pyrazine contents and oxidative stabilities of roasted soybean oils

Food Chemistry

Volumn 60, Issue 1, 1997, Pages 95-102

  Jung, M Y ^a   Bock, J Y ^b   Back, S O ^b   Lee, T K ^a   Kim, J H ^a  

^a Woosuk University   (South Korea)

^b Korea Ginsang and Tobacco Res Inst   (South Korea)

Author keywords

[No Author keywords available]

Indexed keywords

ALKADIENE; FATTY ACID; PEROXIDE; PYRAZINE; SOYBEAN OIL; TOCOPHEROL;

ARTICLE; COLOR; COOKING; EXTRACTION; FOOD COMPOSITION; FOOD STORAGE; GAS CHROMATOGRAPHY; LIPID COMPOSITION; MASS SPECTROMETRY; OXIDATION; TEMPERATURE; TIME;

GLYCINE MAX;

EID: 0030942735     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(96)00316-0     Document Type: Article

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