CHEMISTRY OF 2-THIOBARBITURIC ACID TEST FOR DETERMINATION OF OXIDATIVE RANCIDITY IN FOODS .2. FORMATION OF TBA-MALONALDEHYDE COMPLEX WITHOUT ACID-HEAT TREATMENT

被引：303

作者：

TARLADGIS, BG

DUGAN, LR

PEARSON, AM

机构：

来源：

关键词：

D O I：

10.1002/jsfa.2740150904

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：602 / &

共 10 条

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[7] A DISTILLATION METHOD FOR THE QUANTITATIVE DETERMINATION OF MALONALDEHYDE IN RANCID FOODS
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