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Oxidative stabilities of low-linolenate, high-stearate and common soybean oils



Oxidative stabilities of low-linolenate, high-stearate and common soybean oils



Journal of the American Oil Chemists' Society 65(8): 1334-1338



The oxidative stability of 5 soyabean oils (SBO) of various fatty acid (FA) compositions was compared by using peroxide values, conjugated dienoic acid values and sensory panel scores. Three of the oils were from common commercial varieties representing the range of linolenate (18:3) content normally found in SBO. The other 2 oils were from seed developed in a mutation breeding programme.

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Accession: 001903531

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DOI: 10.1007/bf02542417


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