Corpus ID: 94310103

Roles of Phospholipids in Flavor Stability of Soybean Oil

@article{Yoon1987RolesOP,
  title={Roles of Phospholipids in Flavor Stability of Soybean Oil},
  author={S. H. Yoon and D. B. Min},
  journal={Korean Journal of Food Science and Technology},
  year={1987},
  volume={19},
  pages={20-25}
}
The effects of phosphatidyl choline (PC), phosphatidyl ethanolamine (PE), phosphatidyl inositol (PI), phosphatidic acid (PA), phosphatidyl glycerol (PG), and cardiolipin (CL) on the flavor stability of purified soybean oil were studied. Purified soybean oil obtained from soybean oil by silicic acid chromatography does not contain measurable iron, tocopherols and phospholipids. Three hundred ppm of PC, PE, PI, PA, PG, or CL was added to the purified soybean oil, with and without 1ppm ferrous… Expand
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