Stability of α-, γ-, or δ-tocopherol during soybean oil oxidation

Journal of Food Science

Volumn 71, Issue 8, 2006, Pages

  Player, M E ^a   Kim, H J ^a   Lee, H O ^a   Min, D B ^a  

^a OHIO STATE UNIVERSITY   (United States)

Author keywords

tocopherol; tocopherol; tocopherol; Oxidized tocopherols; Prooxidant; Soybean oil

Indexed keywords

GLYCINE MAX;

EID: 33750008098     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2006.00153.x     Document Type: Article

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