Literature DB >> 5630406

Iso-linoleic acids responsible for the formation of the hardening flavor.

J G Keppler, M M Horikx, P W Meijboom, W H Feenstra.   

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Year:  1967        PMID： 5630406     DOI： 10.1007/bf02679244

Source DB:  PubMed          Journal:  J Am Oil Chem Soc        ISSN： 0003-021X            Impact factor:   1.849


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  3 in total

1.  Reversion problems in edible fats.

Authors:  B F DAUBERT; P W O'CONNELL
Journal:  Adv Food Res       Date:  1953

2.  Flavour reversion in hydrogenated linseed oil; the relation of iso-linoleic acid to flavour deterioration.

Authors:  H W LEMON
Journal:  Can J Res       Date:  1947-01

3.  SEPARATION OF POSITIONAL AND GEOMETRICAL ISOMERS OF MONOENOIC ALDEHYDES VIA THE DINITROPHENYLHYDRAZONES.

Authors:  P W MEIJBOOM; G JURRIENS
Journal:  J Chromatogr       Date:  1965-05
  3 in total
  1 in total

1.  Analysis of autoxidized fats by gas chromatography-mass spectrometry: VI. Methyl 9,15- and 12,15-octadecadienoate.

Authors:  E N Frankel; E J Dufek; W E Neff
Journal:  Lipids       Date:  1980-09       Impact factor: 1.880
  1 in total

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