Influence of Interesterification on the Autoxidative Stability of Vegetable Oils
スポンサーリンク
概要
著者
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TERAO Junji
Research Institute for Food Science, Kyoto University
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PARK Dong
Research Institute for Food Science, Kyoto University
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MATSUSHITA Seturo
Research Institute for Food Science, Kyoto University
関連論文
- High Performance Liquid Chromatography of Hydroperoxides Formed by Autoxidation of Vegetable Oils
- The Isomeric Compositions of Hydroperoxides Produced by Oxidation of Arachidonic Acid with Singlet Oxygen
- The Isomeric Composition of Hydroperoxides Formed by Autoxidation of Unsaturated Triglycerides and Vegetable Oils
- Phospholipid Oxidation Catalyzed by Ferrous Ion and Ascorbic Acid
- Analysis of Hemoprotein Catalyzed Peroxidation Products of Arachidonic Acid by Gas Chromatography-Mass Spectrometr
- Influence of the Positions of Unsaturated Acyl Groups in Glycerides on Autoxidation
- Nonenzymatic Oxidation Products of Methyl Arachidonate
- Decomposition Products of Methyl Arachidonate Monohydroperoxides
- Gas Chromatography Mass Spectrometric Analysis of Monohydroperoxide Isomers and Their Secondary Oxidation Products of Methyl Linoleate and Methyl Linolenate
- Analysis of Photosensitized Oxidation Products of Unsaturated Triglycerides and Vegetable Oils by Gas Chromatography Mass Spectrometry
- Influence of Triglyceride Molecular Species on Autoxidation
- Influence of Interesterification on the Autoxidative Stability of Vegetable Oils