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Journal of the American Oil Chemists' Society

Volumn 72, Issue 10, 1995, Pages 1171-1176

Quantitation and distribution of altered fatty acids in frying fats

(3) Marquez Ruiz G a Tasioula Margari, M b Dobarganes, M C a

a INSTITUTO DE LA GRASA (Spain)

b UNIVERSITY OF IOANNINA (Greece)

Author keywords

Dimers; frying; HPSEC; oxidized fatty acids; oxidized triglycerides; polar compounds; polymers; thermoxidation

Indexed keywords

FRYING; HPSEC; OXIDIZED TRIGLYCERIDES; POLAR COMPOUNDS; POLYMER (SOLID); THERMOXIDATION;

ADSORPTION; DIMERS; POLYMERS; SIZE EXCLUSION CHROMATOGRAPHY; VEGETABLE OILS;

QUALITY CONTROL;

ANDALUCIA; HELIANTHUS;

EID: 51249169990 PISSN: 0003021X EISSN: 15589331 Source Type: Journal
DOI: 10.1007/BF02540984 Document Type: Article

Times cited : (72)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.