Effects of processing steps on the contents of minor compounds and oxidation of soybean oil

Advances in Experimental Medicine and Biology

Volumn 434, Issue , 1998, Pages 161-180

  Min, D B ^a   Li T L, ^a   Lee, H O ^a  

^a OHIO STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIOXIDANT; CHLOROPHYLL; DIACYLGLYCEROL; FATTY ACID; OXIDIZING AGENT; PEROXIDE; SOYBEAN OIL; TOCOPHEROL; TRIACYLGLYCEROL; VOLATILE AGENT;

FOOD PROCESSING; LIPID OXIDATION; PRIORITY JOURNAL; REVIEW;

GLYCINE MAX;

EID: 0031841223     PISSN: 00652598     EISSN: None     Source Type: Book Series    
DOI: 10.1007/978-1-4899-1925-0_14     Document Type: Review

References (43)