REACTION-PRODUCT FROM BUTYLATED HYDROXYANISOLE AND TRIMETHYLAMINE OXIDE

被引:3
作者
ISHIKAWA, Y [1 ]
YUKI, E [1 ]
机构
[1] HIROSHIMA FOOD RES INST,HIJIYAMA,HIROSHIMA,JAPAN
来源
AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1974年 / 38卷 / 06期
关键词
D O I
10.1080/00021369.1974.10861307
中图分类号
S3 [农学(农艺学)];
学科分类号
0901 ;
摘要
引用
收藏
页码:1227 / 1233
页数:7
相关论文
共 9 条
[1]  
KURECHI T, 1967, EISEI KAGAKU, V13, P191
[2]  
KURECHI T, 1969, EISEI KAGAKU, V15, P301
[3]  
MIHARA M, 1973, 26 M JAP FOOD HYG SO, P3
[4]   STABILITY OF BUTYLHYDROXYANISOLE (BHA) IN WATER UNDER STRESSES OF STERILIZATION [J].
MONTE, WC ;
MAGA, JA .
JOURNAL OF FOOD SCIENCE, 1973, 38 (05) :898-900
[5]  
NAKANISHI K, 1973, Patent No. 487907
[6]   A WEIGHING METHOD FOR MEASURING THE INDUCTION PERIOD OF MARINE AND OTHER OILS [J].
OLCOTT, HS ;
EINSET, E .
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1958, 35 (04) :161-162
[7]  
STROHECKER R, 1973, VITAMIN BESTIMMUNGEN
[8]  
Yuki E., 1973, Journal of Food Science and Technology [Nihon Shokuhin Kogyo Gakkai-shi], V20, P411
[9]  
YUKI E, 1962, J JPN SOC FOOD SCI T, V9, P149