Effects of storage conditions on oxidative stability of soybean oil

Journal of the Science of Food and Agriculture

Volumn 85, Issue 9, 2005, Pages 1587-1595

  Yang, Tsung Shi ^a   Chu, Yan Hwa ^b   Liu, Tai Ti ^c  

^a CHUNGTAI INST HLTH SCI TECHNOL   (Taiwan)

^b FOOD INDUSTRY RESEARCH AND DEVELOPMENT INSTITUTE   (Taiwan)

^c YUANPEI UNIVERSITY   (Taiwan)

Author keywords

Accelerated storage; Headspace volatiles; Long term room temperature storage; Peroxide value; Soybean oil; TBHQ; Tocopherols

Indexed keywords

GLYCINE MAX;

EID: 21244500948     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.2150     Document Type: Article

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