Tocopherol distribution and oxidative stability of oils prepared from the hypocotyl of soybeans roasted in a microwave oven

JAOCS, Journal of the American Oil Chemists' Society

Volumn 76, Issue 8, 1999, Pages 915-920

  Yoshida, Hiromi ^a   Takagi, Sachiko ^a   Mitsuhashi, Sayaka ^a  

^a KOBE GAKUIN UNIVERSITY   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

FATTY ACIDS; FRUITS; MICROWAVE OVENS; SEED; VITAMINS;

ANISIDINE VALUE; CARBONYL VALUE; HYPOCOTYL; OXIDATIVE STABILITY; SOYBEANS; THIOBARBITURIC ACID REACTIVE SUBSTANCES; TOCOPHEROL DISTRIBUTION;

OILS AND FATS;

EID: 0033348053     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-999-0106-3     Document Type: Article

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