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

被引：2286

作者：

TARLADGIS, BG

WATTS, BM

YOUNATHAN, MT

DUGAN, L

机构：

来源：

关键词：

D O I：

10.1007/BF02630824

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：44 / 48

页数：5

共 28 条

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JENNINGS, WG
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[8] CHEMICAL NATURE OF THE THIOBARBITURIC ACID TEST FOR THE OXIDATION OF UNSATURATED FATTY ACIDS
GLAVIND, J
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[J]. ACTA CHEMICA SCANDINAVICA, 1951, 5 (06): : 975 - 975
[9] JENNINGS W. G., 1955, FOOD RES, V20, P13
[10] COMPARISON OF METHODS FOR DETERMINING FATTY ACID OXIDATION PRODUCED BY ULTRAVIOLET IRRADIATION
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WILBUR, KM
OTTOLENGHI, A
BERNHEIM, F
[J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1955, 32 (01) : 33 - 35