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Volumn 852, Issue 2, 1999, Pages 417-432

Non-volatile products of triolein produced at frying temperatures characterized using liquid chromatography with online mass spectrometric detection

(2) Byrdwell, W C a Neff, W E b

a FLORIDA ATLANTIC UNIVERSITY (United States)

b NATIONAL CENTER FOR AGRICULTURAL UTILIZATION RESEARCH (United States)

Author keywords

Epoxides; Hydroperoxides; Triacylglycerols; Triolein; Vegetable oils

Indexed keywords

EPOXIDE; HYDROPEROXIDE; TRIACYLGLYCEROL; TRIOLEIN; VEGETABLE OIL;

ARTICLE; AUTOOXIDATION; CHEMICAL ANALYSIS; DIMERIZATION; MASS SPECTROMETRY; OXIDATION; PRIORITY JOURNAL; REVERSED PHASE LIQUID CHROMATOGRAPHY; TEMPERATURE;

CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COOKERY; MASS SPECTROMETRY; PLANT OILS; TRIOLEIN; VOLATILIZATION;

EID: 0032767182 PISSN: 00219673 EISSN: None Source Type: Journal
DOI: 10.1016/S0021-9673(99)00529-4 Document Type: Article

Times cited : (51)

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