1 Citation (Scopus)
Original languageEnglish
Pages (from-to)465-470
JournalFood Science and Technology International
Volume15
Issue number5
DOIs
StatePublished - Oct 2009

Keywords

  • hexenal
  • peroxides
  • bleaching
  • volatile compounds

Cite this

@article{68f360107ded49d1b18f220022f9a7cf,
title = "Kinetics of Peroxides Degradation to Hexenal During Bleaching of High Oleic Safflower Oil",
keywords = "hexenal, peroxides, bleaching, volatile compounds",
author = "J. Ortega-Garcia and Noriega-Rodriguez, {J. A.} and N. Gamez-Meza and Garcia, {H. S.} and Angulo, {J. O.} and Medina-Juarez, {L. A.}",
year = "2009",
month = "10",
doi = "10.1177/1082013209350349",
language = "Ingl{\'e}s",
volume = "15",
pages = "465--470",
journal = "Food Science and Technology International",
issn = "1082-0132",
publisher = "SAGE Publications Inc.",
number = "5",

}

TY - JOUR

T1 - Kinetics of Peroxides Degradation to Hexenal During Bleaching of High Oleic Safflower Oil

AU - Ortega-Garcia, J.

AU - Noriega-Rodriguez, J. A.

AU - Gamez-Meza, N.

AU - Garcia, H. S.

AU - Angulo, J. O.

AU - Medina-Juarez, L. A.

PY - 2009/10

Y1 - 2009/10

KW - hexenal

KW - peroxides

KW - bleaching

KW - volatile compounds

U2 - 10.1177/1082013209350349

DO - 10.1177/1082013209350349

M3 - Artículo

VL - 15

SP - 465

EP - 470

JO - Food Science and Technology International

JF - Food Science and Technology International

SN - 1082-0132

IS - 5

ER -