Variation of Antioxidant Retention and Some Properties of Soybean Oil during Simulated Frying Operations (반복(反復) 가열과정(加熱過程) 중의 일부 항산화제(抗酸化劑) 잔존량(殘存量) 및 대두유(大豆油) 성상(性狀)의 변화(變化))
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- Korean Journal of Food Science and Technology
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- v.11 no.2
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- pp.86-92
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- 1979