Amino Acids Brown Oil during Frying

Journal of Oleo Science

Volumn 55, Issue 9, 2006, Pages 441-447

  Totani, Nagao ^a   Kuzume, Tlka ^a   Yamaguchi, Ayako ^a   Takada, Mitsunobu ^b   Moriya, Masafumi ^b  

^a KOBE GAKUIN UNIVERSITY   (Japan)

^b Miyoshi Oil & Fat Co Ltd   (Japan)

Author keywords

amino acid; amino carbonyl reaction; color deterioration; frying; thermally oxidized oil

Indexed keywords

EID: 85007066460     PISSN: 13458957     EISSN: 13473352     Source Type: Journal    
DOI: 10.5650/jos.55.441     Document Type: Article

References (12)

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