Chemical Composition and Oxidative Stability of Safflower Oil Prepared with Expeller from Safflower Seeds Roasted at Different Temperatures

Journal of Food Science

Volumn 69, Issue 1, 2004, Pages

  Lee, Y C ^a   Kim, I H ^b   Chang, J ^a   Rhee, Y K ^a   Oh, H I ^c   Park, H K ^d  

^a Korea Food Research Institute   (South Korea)

^b Korea University   (South Korea)

^c Sejong University   (South Korea)

^d Korea Food and Drug Administration   (South Korea)

Author keywords

Expeller; Minor component; Oxidative stability; Roast; Safflower oil

Indexed keywords

CARTHAMUS TINCTORIUS;

EID: 1242277411     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2004.tb17852.x     Document Type: Article

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