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6 Results:SS:OXIDATION PP:KOREAN SOCIETYOF FOOD SCIENCE 0.124 sec.
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1
Separation of Lipid-Soluble Component to Decrease Thermal Oxidation of Lard from Spinach (Spinacia oleracea)
Separation of Lipid-Soluble Component to Decrease Thermal Oxidation of Lard from Spinach (Spinacia oleracea)
Areum Hwang, Moonjung Kim, Eunok Choe, | Korean Societyof Food Science&Technology | 2006 ,
2
Natural Antioxidants to Improve Stability of Refined Anchovy Oil against Oxidation
Natural Antioxidants to Improve Stability of Refined Anchovy Oil against Oxidation
D.C.Park, H.S. Jr. H. Lee, J.J. Kim, Y.M.Jeong, Y, | Korean Societyof Food Science&Technology | 2006 ,
3
Effect of Rice Hull Extract on Lipid Oxidation and Volatiles of Cooked Turkey Meat
Effect of Rice Hull Extract on Lipid Oxidation and Volatiles of Cooked Turkey Meat
Ki-Change Nam, Jeong-Han Kim, Dong U Ahn, Seung-C, | Korean Societyof Food Science&Technology | 2004 ,
4
Selective Oxidation of Primary Alcohol Group in I-Monostearoyl Glycerol Mediated by 2,2,6,6-Tetramethyl-1-Piperidine Oxoammonium Ion
Selective Oxidation of Primary Alcohol Group in I-Monostearoyl Glycerol Mediated by 2,2,6,6-Tetramethyl-1-Piperidine Oxoammonium Ion
Pahn-Shick Chang, Hyun-Mi Seo, Oh-Taek Kwon, Hyeo, | Korean Societyof Food Science&Technology | 2004 ,
5
Antioxidative Properties of Mushroom Flammulina velutipes Crude Extract on the Oxidation of Cod Liver Oil in Emulsion
Antioxidative Properties of Mushroom Flammulina velutipes Crude Extract on the Oxidation of Cod Liver Oil in Emulsion
Mi-Soon Jang, Jong-Bong Eun, Hideki Ushio, Toshia, | Korean Societyof Food Science&Technology | 2004 ,
6
Antioxidant-impregnated Food Packaging Materials for Inhibition of Lipid Oxidation
Antioxidant-impregnated Food Packaging Materials for Inhibition of Lipid Oxidation
Han-Seung Shin, Younsuk Lee, | Korean Societyof Food Science&Technology | 2003 ,
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