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A systematic characterization of the reversion flavor of soybean oil. - Suppr | 超能文献

A systematic characterization of the reversion flavor of soybean oil.

作者信息

Smouse T H, Chang S S

出版信息

J Am Oil Chem Soc. 1967 Aug;44(8):509-14. doi: 10.1007/BF02908549.

DOI:10.1007/BF02908549

Abstract

摘要

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A systematic characterization of the reversion flavor of soybean oil.

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Can J Res. 1947 Jan;25(1):44-50. doi: 10.1139/cjr47f-008.

2

Flavour reversion in hydrogenated linseed oil; the relation of iso-linoleic acid to flavour deterioration.氢化亚麻籽油中的风味逆转；异亚油酸与风味劣化的关系。

Can J Res. 1947 Jan;25(1):34-43. doi: 10.1139/cjr47f-007.

3

CHEMICAL REACTIONS INVOLVED IN THE CATALYTIC HYDROGENATION OF OILS. II. IDENTIFICATION OF SOME VOLATILE BY-PRODUCTS.油脂催化氢化过程中的化学反应。II. 一些挥发性副产物的鉴定

Animals (Basel). 2020 Dec 19;10(12):2437. doi: 10.3390/ani10122437.

4

Quantitative trait loci analysis of seed oil content and composition of wild and cultivated soybean.野生和栽培大豆种子油含量和组成的数量性状位点分析。

BMC Plant Biol. 2020 Jan 31;20(1):51. doi: 10.1186/s12870-019-2199-7.

5

Volatile Flavor Compounds Produced by Molds of Aspergillus, Penicillium, and Fungi imperfecti.曲霉属、青霉属和半知菌类霉菌产生的挥发性风味化合物。

Appl Microbiol. 1974 Jun;27(6):1001-4. doi: 10.1128/am.27.6.1001-1004.1974.

6

Identification of lipoxygenase-linoleate decomposition products by direct gas chromatography-mass spectrometry.通过直接气相色谱-质谱联用技术鉴定脂氧合酶-亚油酸分解产物

Lipids. 1980 Jan;15(1):45-9. doi: 10.1007/BF02534117.

J Am Oil Chem Soc. 1965 Feb;42:85-6. doi: 10.1007/BF02545034.

4

SOYBEAN OIL IN OUR FOODS.我们食物中的大豆油。

IMJ Ill Med J. 1964 Dec;126:675-8.

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A MICRO-FRACTION COLLECTOR FOR GAS CHROMATOGRAPHY.一种用于气相色谱的微量馏分收集器。

J Chromatogr. 1964 Jan;13:244-6. doi: 10.1016/s0021-9673(01)95103-9.