EFFECT OF ARTIFICIAL DRYING ON TOCOPHEROLS AND FATTY ACIDS OF CORN

被引：7

作者：

CHOW, CK

DRAPER, HH

机构：

[1] Division of Nutritional Biochemistry, Department of Animal Science, University of Illinois, Urbana

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1969年 / 17卷 / 06期

关键词：

D O I：

10.1021/jf60166a024

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

A study was conducted on the stability of the fatty acids and individual tocopherols in corn under several conditions of artificial drying. Samples of corn were dried at temperatures ranging from ambient to 290° F. until the moisture content was reduced from about 25 to 15 %. No effect on either the fatty acid or vitamin E content was discernible. © 1969, American Chemical Society. All rights reserved.

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页码：1316 / &

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