Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 28 Issue 3
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- Pages.440-445
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- 1996
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- 0367-6293(pISSN)
Effect of Temperature on Composition of Monohydroperoxide Isomers Formed in Oxidation of Methyl Linoleate
Methyl Linoleate의 산화중 형성된 Monohydroperoxide 이성체들의 조성에 미치는 온도의 영향
- Kim, In-Hwan (Korea Food Research Institute) ;
- Kim, Chul-Jin (Korea Food Research Institute) ;
- Kim, Dong-Hoon (Department of Food Technology, Korea University)
- Published : 1996.06.30
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20 7
Abstract
An attempt was made to study the relative composition of Monohydroperoxide isomers of methyl linoleate oxidized to different peroxide values at 60, 90, 120 and
Keywords
methyl linoleate;monohydroperoxide isomers;HPLC;GC-MS;trimethylsilyl (TMS)