SCOPUS 정보 검색 플랫폼

Journal of the American Oil Chemists' Society

Volumn 72, Issue 10, 1995, Pages 1131-1137

Effect of natural antioxidants in virgin olive oil on oxidative stability of refined, bleached, and deodorized olive oil

(3) Satue, M Teresa a Huang, Shu Wen a Frankel, Edwin N a

a UNIVERSITY OF CALIFORNIA (United States)

Author keywords

Antioxidants; hexanal; hydroperoxide decomposition; hydroperoxide formation; olive oil; oxidative stability; peroxide value; phenolic compounds; tocopherols

Indexed keywords

ANTIOXIDANTS; HEXANAI; HYDROPEROXIDE FORMATION; OLIVE OIL; OXIDATIVE STABILITY; PEROXIDE VALUE; PHENOLIC COMPOUNDS; TOCOPHEROLS;

AGENTS; BLEACHING; CLEANING; OXIDATION RESISTANCE; REFINING; VEGETABLE OILS;

PHENOLS;

EID: 51249166591 PISSN: 0003021X EISSN: 15589331 Source Type: Journal
DOI: 10.1007/BF02540978 Document Type: Article

Times cited : (135)

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