## Abstract The influence of white cabbage on oxidative and thermooxidative changes of plant fats (rapeseed oil) and animal fats (lard) was determined by an array of standard tests. The fats were heated at 100β Β°C for 6β h in a model system mimicking normal cooking conditions in the presence or absen
Effect of soyasaponin I on the oxidation of corn oil and lard
β Scribed by Neil M. Rigby; Keith R. Price; David T. Coxon; G. Roger Fenwick
- Publisher
- John Wiley and Sons
- Year
- 1987
- Tongue
- English
- Weight
- 400 KB
- Volume
- 40
- Category
- Article
- ISSN
- 0022-5142
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