Volatile profile of heated soybean oil treated with quercetin and chlorogenic acid Perfil de compostos voláteis do óleo de soja aquecido e tratado com quercetina e ácido clorogênico
Changes in the profile of volatile compounds after the heating of refined soybean oil without adding antioxidants, and treated with quercetin and chlorogenic acid (5-CQA) were investigated by GC/FID, GC/MS, and GC/SNIFFING. The heating temperature of the oil sample was 20 °C for the first minute, an...
Main Authors: | Adriana Leão de Miranda, Mariana Carvalho Ribeiro, Ricardo Felipe Alves Moreira, Carlos Alberto Bastos de Maria |
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Format: | Article |
Language: | English |
Published: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2008-12-01
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Series: | Food Science and Technology |
Subjects: | |
Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612008000400029 |
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