Effect of Hot Pepper Seed Oil, Capsaicin, and Alpha-Tocopherol on Thermal Oxidative Stability in Lard and Soy Bean Oil |
Lee, Chi-Ho
(Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Han, Kyu-Ho (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) Kim, Ah-Young (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) Lee, Seul-Ki (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) Hong, Go-Eun (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) Pyun, Chang-Won (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) Choi, Kang-Duk (Department of Genomic Informatics, Hankyong National University) Yang, Cheul-Young (School of Natural Food Science, Eulji University) |
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