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Contribution of phospholipids to the formation of fishy off‐odor and oxidative stability of soybean oil |
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| Authors: | Xiaofei Jiang Qingzhe Jin Shimin Wu Xingguo Wang |
| Affiliation: | 1. Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, P. R. China;2. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China |
| Abstract: | |
| Keywords: | Fishy off‐odor Oxidative Stability Phospholipids Soybean oil Trimethylamine |