Quantitative Changes of Volatile Compound in Soybean and Algal Oil and Effects of Antioxidants on the Oxidative Stability of Algal Oil under Light Storage

Quantitative Changes of Volatile Compound in Soybean and Algal Oil and Effects of Antioxidants on the Oxidative Stability of Algal Oil under Light Storage

Bibliographic Details
Main Author: Chang, Hao Hsun
Language:English
Published: The Ohio State University / OhioLINK 2011
Subjects:
Food Science
volatile compound
oxidative stability
antioxidants
quantitative changes
algal oil
Online Access:http://rave.ohiolink.edu/etdc/view?acc_num=osu1296496541

Internet

http://rave.ohiolink.edu/etdc/view?acc_num=osu1296496541

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