Volatile components of deep-fried soybean oil as indicator indices of lipid oxidation and quality degradation
Ying Liu, Jinwei Li, Yajun Cheng, Yuanfa Liu, Yuanfa Liu, Yuanfa Liu
Topics & Concepts
ChemistryHexanalLipid oxidationNonanalFood scienceSoybean oilPeroxide valueHeptanalOctanalHexanoic acidFatty acidAcid valueChromatographyOrganic chemistryAldehydeBiochemistryAntioxidantCatalysisEdible Oils Quality and AnalysisPhytochemicals and Antioxidant ActivitiesFree Radicals and Antioxidants