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Factors Affecting Antioxidant Activity of Amino Acids in Soybean Oil at Frying Temperatures
Factors Affecting Antioxidant Activity of Amino Acids in Soybean Oil at Frying Temperatures
2019
Hong-Sik Hwang
Jill K. Winkler-Moser
Kenneth M. Doll
Mayuresh Gadgil
Sean X. Liu
Keywords:
Soybean oil
Organic chemistry
Amino acid
Antioxidant
Chemistry
Hydrolysate
Correction
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