The contribution of saturated acyl groups to the volatiles of oxidized soybean oil
作者： S. T. Michalski , E. G. Hammond
DOI: 10.1007/BF02635695
关键词: Interesterified fat 、 Organic chemistry 、 Peroxide 、 Soybean oil 、 Chemistry
摘要: U-14C-Stearic acid was interesterified into soybean oil and the resulting oxidized to high peroxide values at 25 C 125 C. Volatile oxidation products were isolated found have a count that not significantly above background.
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