Influence of interesterification on the oxidative stability of marine oil triacylglycerols
- 1 May 1994
- journal article
- Published by Wiley in Journal of Oil & Fat Industries
- Vol. 71 (5) , 469-473
- https://doi.org/10.1007/bf02540655
Abstract
No abstract availableKeywords
This publication has 13 references indexed in Scilit:
- Effect of randomization on oxidative stability of vegetable oils at two different temperaturesJournal of Oil & Fat Industries, 1990
- Autoxidation rates of various esters of safflower oil and linoleic acidJournal of Oil & Fat Industries, 1988
- Autoxidation of ethyl eicosapentaenoate and docosahexaenoateJournal of Oil & Fat Industries, 1987
- Influence of the position of unsaturated fatty acid esterified glycerol on the oxidation rate of triglycerideJournal of Oil & Fat Industries, 1983
- Influence of interesterification on the autoxidative stability of vegetable oils.Agricultural and Biological Chemistry, 1983
- Effect of randomization on the oxidation of corn oilJournal of Oil & Fat Industries, 1982
- Effect of transesterification of lard on stability, antioxidant‐synergist efficiency, and rancidity developmentJournal of Oil & Fat Industries, 1967
- The influence of glyceride structure on the rate of autoxidationJournal of Oil & Fat Industries, 1967
- Pancreatic lipase hydrolysis of triglycerides by a semimicro techniqueJournal of Oil & Fat Industries, 1964
- On the structure of the depot fats of marine fish and mammalsArchives of Biochemistry and Biophysics, 1963