THE ANTIOXIDANT BEHAVIOR OF THE ISOMERS OF BUTYLATED HYDROXYANISOLE

被引：18

作者：

DUGAN, LR

HOFFERT, E

BLUMER, GP

DABKIEWICZ, I

KRAYBILL, HR

机构：

来源：

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 1951年 / 28卷 / 12期

关键词：

D O I：

10.1007/BF02645823

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：493 / 495

页数：3

共 11 条

[1]

CECIL S. R., 1951, FOOD INDUST, V23, P81

[2]

CECIL SR, 1951, FOOD IND, V23, P223

[3]

DUGAN LR, 1950, FOOD TECHNOL-CHICAGO, V4, P457

[4] KINETICS OF ANTIOXYGENESIS [J].

GOLUMBIC, C .

OIL AND SOAP, 1946, 23 (06) :184-186

[5] BUTYLATED HYDROXYANISOLE AS AN ANTIOXIDANT FOR ANIMAL FATS [J].

KRAYBILL, HR ;

DUGAN, LR ;

BEADLE, BW ;

VIBRANS, FC ;

SWARTZ, V ;

REZABEK, H .

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1949, 26 (09) :449-453

[6]

KRAYBILL HR, 1948, AM MEAT I F B, V2

[7]

KRAYBILL HR, 1949, AM MEAT I F B, V4

[8] THE USE OF ANTIOXIDANTS IN POTATO CHIPPING [J].

MAGOFFIN, JE ;

BENTZ, RW .

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1949, 26 (12) :687-690

[9] ALKYL HYDROXYANISOLES AS ANTIOXIDANTS [J].

ROSENWALD, RH ;

CHENICEK, JA .

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1951, 28 (05) :185-188

[10]

VANALLSBERG EJ, 1950, BISCUIT CRACKER BAKE, V39, P28

← 1 2 →