The Korean Journal of Food And Nutrition (한국식품영양학회지)
- Volume 9 Issue 3
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- Pages.331-335
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- 1996
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- 1225-4339(pISSN)
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- 2287-4992(eISSN)
The effect of squalene and tocopherols on their autooxidation of bean oil
콩기름의 자동산화에 미치는 스쿠알렌과 토코페롤의 합산화 효과
Abstract
In this study, the attempts were made to Investigate the effect of squalene (200 ppm) on the autooxidation of soybean oil The effect of mixed tocopherols (200 ppm) was also studied In the same way and the results of the study were compared with those of squalene. A put of a commercial soybean oil was stored at 45.0