Effect of 5-caffeoylquinic acid on soybean oil oxidative stability

International Journal of Food Science and Technology

Volumn 32, Issue 1, 1997, Pages 15-19

  Luzia, Magda R ^a   Da Paixão, Karla C C ^b   Marcílio, Roberto ^b   Trugo, Luiz C ^a   Quinteiro, Leila M C ^a   De Maria, Carlos A B ^b  

^a FEDERAL UNIVERSITY OF RIO DE JANEIRO   (Brazil)

^b FEDERAL UNIVERSITY OF THE STATE OF RIO DE JANEIRO   (Brazil)

Author keywords

Antioxidant activity; Autoxidation; BHT; Edible oil; Phenolic compound

Indexed keywords

GLYCINE MAX;

EID: 0038902367     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2621.1997.00370.x     Document Type: Article

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