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Effects of thermally oxidized triglycerides on the oxidative stability of soybean oil

Author:
Yoon, S.H., Jung, M.Y., Min, D.B.
Source:
Journal of the American Oil Chemists' Society 1988 v.65 no.10 pp. 1652-1656
ISSN:
0003-021X
Subject:
food chemistry, volatile compounds, soybean oil, triacylglycerols, oxidation, thermal properties
Agid:
1476789