한국식품조리과학회지 (Korean journal of food and cookery science)
- 제6권3호통권12호
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- Pages.25-32
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- 1990
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- 2287-1780(pISSN)
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- 2287-1772(eISSN)
유지의 가열 및 저장에 따른 Trans지방산 생성에 관한 연구 -제2보 ; Trans지방산 함량 및 조성 변화를 중심으로-
The Formation of Trans Fatty Acids with Heat Treatment and Storage of Fats and Oils (II) -The contents and the kinds of Trans fatty acids-
- Kim, Duk-Sook (Dept. of Food Processing and Technology, Seoil Junior College) ;
- Koo, Bon-Soon (Dept. of Food Processing and Technology, Seoil Junior College) ;
- Ahn, Myung-Soo (Dept. of Food and Nutrition, Sungshin Women's University)
- 발행 : 1990.08.31
초록
In this study, the cis to trans isomerization of unsaturated fatty acids were investigated about Soybean oil (SBO), Corn germ oil (CGO), Cottonseed oil (CSO), Margarine (MG), Shortening (ST) incubated at
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