Oxidative stability at high temperatures of oleyol and linoleoyl residues in the forms of phosphatidylcholines and triacylglycerols

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 5, 2010, Pages 2973-2979

  Grandois, Julie Le ^a   Marchioni, Eric ^a   Zhao, Minjie ^a   Giuffrida, Francesca ^b   Ennahar, Saïd ^a   Bindler, Françoise ^a  

^a CNRS   (France)

^b NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Linoleic acid; Oleic acid; Oxidation; Phosphatidylcholine; Triacylglycerols

Indexed keywords

PHOSPHATIDYLCHOLINE; TRIACYLGLYCEROL;

ARTICLE; CHEMISTRY; ELECTROSPRAY MASS SPECTROMETRY; HEAT; LIQUID CHROMATOGRAPHY; OXIDATION REDUCTION REACTION;

CHROMATOGRAPHY, LIQUID; HOT TEMPERATURE; OXIDATION-REDUCTION; PHOSPHATIDYLCHOLINES; SPECTROMETRY, MASS, ELECTROSPRAY IONIZATION; TRIGLYCERIDES;

EID: 77949357035     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf903253f     Document Type: Article

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