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October 1, 1996Journal of the American Oil Chemists Society

Oxidative stabilities of soybean oils that lack lipoxygenases

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Authors

NSNuo ShenWeifang Medical UniversityWFW. R. FehrIowa State UniversityLJLawrence A. JohnsonIowa State University

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Cite This Study

Shen et al. (1996) studied this question.

synapsesocial.com/papers/6a8689da3e8ef930ae436164https://doi.org/10.1007/bf02525464
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Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Flavor improvement of soybean preparations by genetic removal of lipoxygenase‐21987 · 101 citations
  2. 2High‐temperature stabilities of low‐linolenate, high‐stearate and common soybean oils1988 · 48 citations
  3. 3Edible oil quality as measured by thermal release of pentane1969 · 64 citations
  4. 4Biochemistry of lipoxygenase in relation to food quality1977 · 160 citations
  5. 5Oxidative and Flavor Stability of Edible Refined Oil Prepared from Lipoxygenase Isoenzymes Null Soybeans1990 · 3 citations