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JAOCS, Journal of the American Oil Chemists' Society

Volumn 78, Issue 4, 2001, Pages 369-373

Effect of tocopherols on the frying stability of regular and modified canola oils

(3) Normand, L a Eskin, N A M a Przybylski, R a

a UNIVERSITY OF MANITOBA (Canada)

Author keywords

Canola oils; Degradation rates; Fatty acids; Free fatty acid; Frying stability; Regular and modified; Tocopherols; Total polar compounds

Indexed keywords

DEGRADATION; FATTY ACIDS; MONITORING;

CANOLA OILS;

OILS AND FATS;

BRASSICA NAPUS VAR. NAPUS; SINAPIS ARVENSIS;

EID: 0035302795 PISSN: 0003021X EISSN: None Source Type: Journal
DOI: 10.1007/s11746-001-0270-7 Document Type: Article

Times cited : (83)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.