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Phospholipids plus tocopherols increase soybean oil stability
D. H. Hildebrand
, J. Terao, M. Kito
Plant and Soil Sciences
Research output
:
Contribution to journal
›
Article
›
peer-review
80
Scopus citations
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Pharmacology, Toxicology and Pharmaceutical Science
Soybean Oil
100%
Phospholipid
100%
Tocopherol
100%
Egg Lecithin
66%
Oil
66%
Soybean
33%
Phosphatidic Acid
33%
Phosphatidylinositol
33%
Phosphatidylethanolamine
33%
Peroxide
16%
Metal
16%
Free Radical
16%
Silica Gel
16%
Phospholipase D
16%
Silicic Acid
16%
Magnesium Trisilicate
16%
Oxidizing Agent
16%
Food Science
Soybean Oil
100%
Phospholipids
100%
Tocopherol
100%
Egg Lecithin
66%
Oil
50%
Soybean
33%
Phosphatidylinositol
33%
Peroxide Value
16%
Oil Sample
16%
Biochemistry, Genetics and Molecular Biology
Phospholipid
100%
Lecithin
66%
Thin-Layer Chromatography
33%
Phosphatidic Acid
33%
Phosphatidylinositol
33%
Phosphatidylethanolamine
33%
Sample
16%
Chromatography
16%
Pro-Oxidant
16%
Phospholipase D
16%
Magnesium Trisilicate
16%
Time
16%
Immunology and Microbiology
Thin-Layer Chromatography
100%
Chromatography
50%
Sample
50%
Time
50%