Effect of fatty acid and tocopherol on oxidative stability of vegetable oils with limited air

International Journal of Food Properties

Volumn 18, Issue 4, 2015, Pages 808-820

  Cao, Jun ^a   Li, Hongyan ^a   Xia, Xin ^a   Zou, Xian Guo ^a   Li, Jing ^a   Zhu, Xue Mei ^a   Deng, Ze Yuan ^a  

^a NANCHANG UNIVERSITY   (China)

Author keywords

Edible vegetable oil; Fatty acid; Limited air; Oxidative stability; Tocopherol

Indexed keywords

FORESTRY; MONOUNSATURATED FATTY ACIDS; OIL SHALE; OXIDANTS; OXIDATION; OXIDATION RESISTANCE; PEROXIDES; POLYUNSATURATED FATTY ACIDS; SATURATED FATTY ACIDS; VEGETABLE OILS;

EDIBLE VEGETABLE OIL; INFLECTION POINTS; INITIAL OXIDATION; LINEAR CORRELATION; OXIDATIVE STABILITY; THIOBARBITURIC ACID VALUES; TOCOPHEROL; TOCOPHEROL CONTENTS;

FATTY ACIDS;

EID: 84961290209     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942912.2013.864674     Document Type: Article

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