Oxidative and flavor stability of oil from lipoxygenase-free soybeans

By King J.   Svendsen L.   Fehr W.   Narvel J.   White P.  

Journal of the American Oil Chemists' Society, Vol. 75, Iss. 9, 1998-09 ,pp. : 1121-1126

Springer Publishing Company

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Effects of free fatty acids on oxidative stability of vegetable oil

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Effects of processing on oxidative stability of sesame oil extracted from intact and dehulled seeds

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

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