Vitamin E and Oxidative Stability of Soya Bean Oil Prepared with Beans at Various Moisture Contents Roasted in a Microwave Oven

被引：0

|

作者：

Yoshida, H.

Takagi, S.

机构：

来源：

Journal of the Science of Food and Agriculture | / 72卷 / 01期

关键词：

D O I：

暂无

中图分类号：

学科分类号：

摘要：

引用

收藏

相关论文

共 3 条

[1] Vitamin E and oxidative stability of soya bean oil prepared with beans at various moisture contents roasted in a microwave oven
Yoshida, H
Takagi, S
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1996, 72 (01) : 111 - 119
[2] Tocopherol distribution and oxidative stability of oils prepared from the hypocotyl of soybeans roasted in a microwave oven
Yoshida, Hiromi
Takagi, Sachiko
Mitsuhashi, Sayaka
JAOCS, Journal of the American Oil Chemists' Society, 1999, 76 (08): : 915 - 920
[3] Tocopherol distribution and oxidative stability of oils prepared from the hypocotyl of soybeans roasted in a microwave oven
Yoshida, H
Takagi, S
Mitsuhashi, S
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1999, 76 (08) : 915 - 920