DETERMINATION OF TOCOPHEROL IN OXIDIZED FATS - INTERFERENCE FROM HEAT-FORMED REDUCING SUBSTANCES IN HIGHLY OXIDIZED FATS

被引：9

作者：

FRANKEL, EN

COONEY, PM

EVANS, CD

COWAN, JC

机构：

来源：

关键词：

D O I：

10.1007/BF02633817

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：600 / 602

页数：3

共 7 条

[1] EVANS CD, UNPUB TOCOPHEROL OXI
[2] DETERMINATION OF TOCOPHEROL IN OXIDIZED FATS
FRANKEL, EN
EVANS, CD
COWAN, JC
[J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1957, 34 (11) : 544 - 546
[3] FRANKEL EN, UNPUB NATURAL FATS
[4] ESTIMATING CARBONYL COMPOUNDS IN RANCID FATS AND FOODS
HENICK, AS
BENCA, MF
MITCHELL, JH
[J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1954, 31 (03) : 88 - 91
[5] HILLS GL, 1946, J DAIRY RES, V14, P340, DOI 10.1017/S0022029900004799
[6] HOLM V, 1957, JAOCS, V34, P606
[7] WILLIAMSON L, 1953, J APPL CHEM, V3, P301