caa a22 4500 465797164 CHVBK 20180323112041.0 cr unu---uuuuu 170327e19900201xx s 000 0 eng 10.1007/BF02540634 doi (NATIONALLICENCE)springer-10.1007/BF02540634 Effect of water content on volatile compounds derived from soybean oils in cans [Elektronische Daten] [Chung-May Wu, Su-Er Liou] Soybean oil-water cans with different soybean oil/water ratios were prepared and stored. The volatiles and POV values of these samples were monitored. Water in cans caused the production of larger amounts of volatiles just after sterilization, however, during the storage period, cans without water had a higher rate of production of volatile compounds. It was postulated that POV values do not reflect the changes of volatile compounds in cans. AOCS Press, 1990 Wu Chung-May Food Industry Research and Development Institute (FIRDI), P.O. Box 246, Hsinchu, Taiwan, Republic of China aut Liou Su-Er Food Industry Research and Development Institute (FIRDI), P.O. Box 246, Hsinchu, Taiwan, Republic of China aut Journal of the American Oil Chemists' Society Springer-Verlag 67/2(1990-02-01), 96-100 0003-021X 67:2<96 1990 67 11746 https://doi.org/10.1007/BF02540634 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/BF02540634 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Wu Chung-May Food Industry Research and Development Institute (FIRDI), P.O. Box 246, Hsinchu, Taiwan, Republic of China aut NATIONALLICENCE 700 1- Liou Su-Er Food Industry Research and Development Institute (FIRDI), P.O. Box 246, Hsinchu, Taiwan, Republic of China aut NATIONALLICENCE 773 0- Journal of the American Oil Chemists' Society Springer-Verlag 67/2(1990-02-01), 96-100 0003-021X 67:2<96 1990 67 11746 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer