Volatile compounds produced during deodorization of soybean oil and their flavor significance

By Kao Jian-Wen   Hammond Earl   White Pamela  

Journal of the American Oil Chemists' Society, Vol. 75, Iss. 12, 1998-12 ,pp. : 1103-1107

Springer Publishing Company

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Impact of 3-methylnonane-2,4-dione on the flavor of oxidized soybean oil

By Guth Helmut   Grosch Werner  

Journal of the American Oil Chemists' Society, Vol. 76, Iss. 1, 1999-01 ,pp. : 145-145

Springer Publishing Company

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Effects of processing on the oxidative stability of soybean oil produced in Mexico

By Medina-Juárez L.   González-Díaz P.   Gámez-Meza N.   Ortega-García J.   Moreno-Varela A.   Bringas-Alvarado L.   Angulo-Guerrero O.  

Journal of the American Oil Chemists' Society, Vol. 75, Iss. 12, 1998-12 ,pp. : 1729-1733

Springer Publishing Company

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The impact of furanoid fatty acids and 3-methylnonane-2,4-dione on the flavor of oxidized soybean oil

By Kao Jian-Wen   Wu Xiangdong   Hammond Earl   White Pamela  

Journal of the American Oil Chemists' Society, Vol. 75, Iss. 7, 1998-07 ,pp. : 831-835

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Destabilization of the Emulsion Formed during Aqueous Extraction of Soybean Oil

By Morales Chabrand Ramón  

Journal of the American Oil Chemists' Society, Vol. 85, Iss. 4, 2008-04 ,pp. : 383-390

Springer Publishing Company

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