CHARACTERIZATION OF THE REVERSION FLAVOR OF SOYBEAN OIL

被引：19

作者：

CHANG, SS

BROBST, KM

TAI, H

IRELAND, CE

机构：

来源：

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 1961年 / 38卷 / 12期

关键词：

D O I：

10.1007/BF02633051

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：671 / 674

页数：4

共 17 条

[1]

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[3] THE RELATIONSHIP BETWEEN THE OXIDATIVE POLYMERS OF SOYBEAN OIL AND FLAVOR REVERSION [J].

CHANG, SS ;

KUMMEROW, FA .

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[4] A NEW TECHNIQUE FOR THE ISOLATION OF FLAVOR COMPONENTS FROM FATS AND OILS [J].

CHANG, SS .

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1961, 38 (12) :669-671

[5]

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[6]

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[7]

DUTTON H. J., 1953, TRANS AMER ASSOC CEREAL CHEMISTS, V11, P116

[8] THE FLAVOR PROBLEM OF SOYBEAN OIL .8. LINOLENIC ACID [J].

DUTTON, HJ ;

LANCASTER, CR ;

EVANS, CD ;

COWAN, JC .

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1951, 28 (03) :115-118

[9] EFFECT OF AUTOXIDATION PRIOR TO DEODORIZATION ON OXIDATIVE AND FLAVOR STABILITY OF SOYBEAN OIL [J].

EVANS, CD ;

FRANKEL, EN ;

COONEY, PM ;

MOSER, HA .

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1960, 37 (09) :452-456

[10] 3-CIS-HEXENAL, THE GREEN REVERSION FLAVOR OF SOYBEAN OIL [J].

HOFFMANN, G .

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1961, 38 (01) :1-3

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