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NTIS 바로가기Journal of the American Oil Chemists' Society : JAOCS, v.91 no.8, 2014년, pp.1387 - 1395
Kim, Ji Young (Department of Food Science and Biotechnology Sungkyunkwan University 2066 Seobu‐) , Yi, BoRa (ro, Jangan‐) , Kim, Mi‐Ja (gu Suwon Gyeonggi‐) , Lee, JaeHwan (do 440‐)
AbstractEffects of carbohydrates including glucose, sucrose, maltose, mannitol, and starch on the oxidative stability of corn oils were evaluated at 40 °C for 51 days, at 100 °C for 17 h, and at 180 °C for 90 min. The degree of oxidation was determined by headspace oxygen content, conjug...
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