References
- Choe, E.N. and Lee, J.Y. (1998) Therrnooxidative stability of soybean oil, beef tallow and palm oil during frying of steamed noodles. Korean J. Food Sci. Technol., 30, 288-292
- 이준식. (1990) 식용유지 가공공정기술의 현황과 발전 방향. 식품과학과 산업, 23, 31-40
- Deman, J.M. (1990) Lipids in principles of food chemistry, 2nd ed., Marcel Dekker, Inc., New York. Vol. 57, p. 507-512
- Son, J.Y., Rhim, J.H and Son, HJS. (1995) Effect of some synthetic and natural antioxidants on the oxidative stability of skip jack oil. Korean J. Food Nutr., 8, 88-92
- Park, B.H., Choi, H.K. and Cho, H.S. (2001) Antioxidant effect of aqueous green tea on soybean oil. J. Korean Soc. Food Sci. Nutr., 30, 552-556
- Oh, M.J., Son, H.Y, Kang, J.C. and Lee, K.S. (1990) Antioxidative effect of pueraria root extract on edible oils and fats. J. Korean Soc. Food Nutr., 19, 448-456
- Cheigh, H.S., Lee, J.S., Moon, G.S. and Park, K.Y. (1990) Antioxidative characteristics of fermented soybean sauce on the oxidation of fatty acid mixture. Korean J. Food Sci. Technol., 22, 332-336
- Kim, S.D., Do, J.H. and Oh, H.I. (1981) Antioxidant activity of panax ginseng browning products. J. Korean Agric. Chem. Soc., 24, 161-166
- Han, Y.B., Kim, M.R., Han, B.H. and Han, Y.N. (1987) Studies on anti-oxidant component of mustard leaf and seed. Kor. J. Pharm., 18, 41-49
- Park, G.S. and Park, E.J. (2003) Comparison of the chemical compositions of Korean and Chinese safflower flower(Cartharnus tinctorious L.). Korean J. Soc. Food Cookery Sci., 19, 603-608
- Kang, M.H., Song, E.S., Chung, H.K., Shim, K.B., Kang, C.W., Ryu, Y.H. and Lee, J.R (2001) Comparison of oxidation stability in sesame, com and safflower oils. Korean J. Intl. Agric., 13, 115-120
- AOAC (1995), Official methods of analysis of AOAC international.(15th ed). Washington DC; Association of Official Analytical Chemists
- Yoon, S.H., Lee, M.J. and Park, B.Y. (1998) Antioxidative effects of some antioxidants according to storage conditions of cooked soybean oil. J. Korean Soc. Food Nutr., 17, 158-163
- Cho, H.S. and Park, B.H. (2000) Effect of onion and garlic juice on the lipid oxidation and quality characteristics during the storage of conger eel (Astroconger myriaster). Korean J. Soc. Food Sci., 16, 135-142
- Yoon, S.H. and Kim, J.W. (1988) Antioxidantive effects of various antioxidants on the soybean oil. J. Korean Soc. Food Nutr., 17, 19-23
- Rhi, J.W. and Shin, H.S. (1993) Antioxidant effect of aqueous extract obtained from green tea. Korean J. Food Sci. Technol., 25, 759-763