Flavor evaluation of natural soybean oils of high and low linolenate content
- 1 August 1965
- journal article
- research article
- Published by Wiley in Journal of Oil & Fat Industries
- Vol. 42 (8) , 736-738
- https://doi.org/10.1007/bf02540052
Abstract
No abstract availableKeywords
This publication has 8 references indexed in Scilit:
- Partial hydrogenation and winterization of soybean oilJournal of Oil & Fat Industries, 1964
- Clinical SciencePublished by American Medical Association (AMA) ,1962
- Occurrence and inheritance of linolenic and linoleic acids in soybean seedsJournal of Oil & Fat Industries, 1961
- A Lipoperoxidase Factor in Soya ExtractsNature, 1959
- LIPOXIDASE ACTIVITY AND OFF‐FLAVOR IN UNDERBLANCHED FROZEN CORN‐ON‐THE‐COBa,bJournal of Food Science, 1959
- Linoleic acid and trilinolein as substrates for soybean lipoxidase(s)Archives of Biochemistry and Biophysics, 1958
- A rapid spectrophotometric method for determining the linoleic and linolenic acid components of soybean oilJournal of Oil & Fat Industries, 1956
- The flavor problem of soybean oil. III. A four‐sample, glass laboratory deodorizerJournal of Oil & Fat Industries, 1948