Oxidative and flavor stabilities of soybean oils with low- and ultra-low-linolenic acid composition

JAOCS, Journal of the American Oil Chemists' Society

Volumn 80, Issue 2, 2003, Pages 171-176

  Su, Caiping ^a   Gupta, Monoj ^b   White, Pamela ^a  

^a IOWA STATE UNIVERSITY   (United States)

^b MG Edible Oil Consulting Int'l   (United States)

Author keywords

Fatty acid composition; Flavor stability; Linolenic acid concentration; Oxidative stability; Soybean oil

Indexed keywords

CORRELATION METHODS; DISTILLATION; FATTY ACIDS; FLAVORS; FLUORESCENCE; HYDROGENATION; NUTRITION; OXIDATION; REFINING;

POLAR COMPOUNDS; SOYBEAN OILS;

VEGETABLE OILS;

GLYCINE MAX;

EID: 0037292285     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-003-0672-6     Document Type: Article

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