Stabilization of fats with natural antioxidants. Part 4. Antioxidative effect of soybean phospholipids.
D000975:Antioxidants; D005519:Food Preservation / Q000379:methods*; D006368:Helianthus; D006358:Hot Temperature; D009821:Oils; D010743:Phospholipids; D012639:Seeds; D013025:Glycine max
D000975:Antioxidants; D009821:Oils; D010743:Phospholipids