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Flavor reversion in hydrogenated soybean oil. I. The effect of boudle‐degumming. II. The effect of unsaponifiable matter
Author(s) -
Taylor W. G.
Publication year - 1949
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02749505
Subject(s) - unsaponifiable , soybean oil , chemistry , food science
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