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The effect of synthetic antioxidants such as BHT (butyl-hydroxytoluene), BHA (butyl-hydroxyanisol) and TBHQ (t-butyl-hydroxyquinone) was evaluated on the induction time of soybean oil ethyl esters ...

Linolenic acid is an important fatty acid, and volatiles generated by its oxidation are the major components of food flavor. In this study, volatile components generated from linolenic acid during ...

Department of Chemical and Biological Engineering, The University of British Columbia, East Mall, Vancouver, BC 2360, Canada ...