Comparison of oxidative stability for the thermally-oxidized vegetable oils using a DPPH method

Korean Journal of Food Science and Technology

Volumn 39, Issue 2, 2007, Pages 133-137

  Lee, Jea Min ^a   Chang, Pahn Shick ^a   Lee, Jae Hwan ^a  

^a Seoul National University of Science and Technology   (South Korea)

Author keywords

anisidine ( AV); Conjugated dienoic acid value (CDA); Degree of oxidation; DPPH; Vegetable oils

Indexed keywords

GLYCINE MAX; OLEACEAE; ZEA MAYS;

EID: 70350586560     PISSN: 03676293     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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