Effect of altered fatty acid composition on soybean oil stability
- 1 April 1988
- journal article
- research article
- Published by Wiley in Journal of Oil & Fat Industries
- Vol. 65 (4) , 624-628
- https://doi.org/10.1007/bf02540691
Abstract
No abstract availableKeywords
This publication has 9 references indexed in Scilit:
- Inheritance of low linolenic acid content of the seed oil of a mutant in Glycine maxTheoretical and Applied Genetics, 1985
- Effects of antioxidants, methyl silicone and hydrogenation on room odor of soybean cooking oilsJournal of Oil & Fat Industries, 1985
- Chemical and physical effects of processing fats and oilsJournal of Oil & Fat Industries, 1981
- Odor considerations in the use of frying oilsJournal of Oil & Fat Industries, 1979
- Flavor and oxidative stability of hydrogenated and unhydrogenated soybean oils: Effects of antioxidantsJournal of Oil & Fat Industries, 1978
- Steam‐Refined soybean oil: I. effect of refining and degumming methods on oil qualityJournal of Oil & Fat Industries, 1978
- Room odor evaluation of oils and cooking fatsJournal of Oil & Fat Industries, 1972
- Flavor evaluation of natural soybean oils of high and low linolenate contentJournal of Oil & Fat Industries, 1965
- The flavor problem of soybean oil. VIII. Linolenic acidJournal of Oil & Fat Industries, 1951