Effects of phosphatidylcholine and phosphatidylethanolamine from egg yolk on thermal oxidation of canola oil

Korean Journal of Food Science and Technology

Volumn 40, Issue 6, 2008, Pages 611-620

  Kim, Kanghyun ^a   Choe, Eunok ^a  

^a Inha University   (South Korea)

Author keywords

Canola oil; Heating; Oxidation; Phosphatidylcholine; Phosphatidylethanolamine

Indexed keywords

BRASSICA NAPUS; BRASSICA NAPUS VAR. NAPUS;

EID: 70350149163     PISSN: 03676293     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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