TOCOPHEROLS IN UNSAPONIFIABLE FRACTION OF COCOA LIPIDS

被引：8

作者：

ERICKSON, JA ^{[1
]}

WEISSBERGER, W ^{[1
]}

KEENEY, PG ^{[1
]}

机构：

[1] PENN STATE UNIV, DIV FOOD SCI & IND, BORLAND LAB, UNIVERSITY PK, PA 16800 USA

来源：

关键词：

D O I：

10.1111/j.1365-2621.1973.tb07227.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1158 / 1161

页数：4

共 16 条

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[3] METHOD FOR ASSAY OF FREE AND ESTERIFIED TOCOPHEROLS
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CSALLANY, AS
[J]. ANALYTICAL BIOCHEMISTRY, 1969, 32 (01) : 81 - &
[4] EISNER J, 1966, J ASSOC OFF ANA CHEM, V49, P580
[5] COMPARISON OF CARBONYL COMPOUNDS IN MOLDY AND NON-MOLDY COCOA BEANS
HANSEN, AP
KEENEY, PG
[J]. JOURNAL OF FOOD SCIENCE, 1970, 35 (01) : 37 - &
[6] HANSEN AP, 1972, REV INT CHOCOLATE, V27, P200
[7] ITAMIN E CONTENT OF VEGETABLE OILS AND FATS
HERTING, DC
DRURY, EJE
[J]. JOURNAL OF NUTRITION, 1963, 81 (04) : 335 - &
[8] MOLD INDUCED CHANGES IN CACAO LIPIDS
KAVANAGH, TE
REINECCIUS, GA
KEENEY, PG
WEISSBERGER, W
[J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1970, 47 (09) : 344 - +
[9] Kempf N. W., 1964, TECHNOLOGY CHOCOLATE
[10] LEHMAN RW, 1955, METHODS BIOCHEMICAL