AMINO-HEXOSE-REDUCTONES AS ANTIOXIDANTS .1. VEGETABLE OILS

[1] BAUERNFEIND JC, 1954, ADV FOOD RES, V4

[2] El-Rafey M. S., 1944, JOUR DAIRY SCI, V27, P807, DOI 10.3168/jds.S0022-0302(44)92652-4

[3] THE ANTIOXIDANT PROPERTIES OF SOME 6-HYDROXYCHROMANS AND 5-HYDROXYCOUMARANS [J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1956, 33 (07) : 322 - 324

[4] GRIFFITH T, 1957, CEREAL CHEM, V34, P156

[5] THE AMADORI REARRANGEMENT UNDER NEW CONDITIONS AND ITS SIGNIFICANCE FOR NON-ENZYMATIC BROWNING REACTIONS [J]. JOURNAL OF THE AMERICAN CHEMICAL SOCIETY, 1953, 75 (02) : 316 - 322

[6] HODGE JE, 1954, 125TH M AM CHEM SOC, pD4

[7] HODGE JE, 1956, 130TH M AM CHEM SOC, pD23

[8] HODGE JE, 1954, CHEM ENG NEWS, V32, P1436

[9] HOLMAN RT, 1954, PROGR CHEM FATS OTHE, V2

[10] Josephson D. V., 1945, FOOD INDUST, V17, P630

[1] BAUERNFEIND JC, 1954, ADV FOOD RES, V4

[2] El-Rafey M. S., 1944, JOUR DAIRY SCI, V27, P807, DOI 10.3168/jds.S0022-0302(44)92652-4

[3] THE ANTIOXIDANT PROPERTIES OF SOME 6-HYDROXYCHROMANS AND 5-HYDROXYCOUMARANS [J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1956, 33 (07) : 322 - 324

[4] GRIFFITH T, 1957, CEREAL CHEM, V34, P156

[5] THE AMADORI REARRANGEMENT UNDER NEW CONDITIONS AND ITS SIGNIFICANCE FOR NON-ENZYMATIC BROWNING REACTIONS [J]. JOURNAL OF THE AMERICAN CHEMICAL SOCIETY, 1953, 75 (02) : 316 - 322

[6] HODGE JE, 1954, 125TH M AM CHEM SOC, pD4

[7] HODGE JE, 1956, 130TH M AM CHEM SOC, pD23

[8] HODGE JE, 1954, CHEM ENG NEWS, V32, P1436

[9] HOLMAN RT, 1954, PROGR CHEM FATS OTHE, V2

[10] Josephson D. V., 1945, FOOD INDUST, V17, P630