Whey improves oxidative stability of soybean oil

Journal of Food Science

Volumn 62, Issue 2, 1997, Pages 348-350

  Browdy, A A ^a   Harris, N D ^a  

^a FLORIDA STATE UNIVERSITY   (United States)

Author keywords

antioxidant; Maillard reaction; oxidation; soybean oil; whey

Indexed keywords

GLYCINE MAX;

EID: 1842297031     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1997.tb03998.x     Document Type: Article

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