DISAPPEARANCE OF BHA AND BHT IN RELATION TO PEROXIDE CONTENT IN BREAKFAST CEREALS

被引：11

作者：

ANDERSON, RH

HUNTLEY, TE

NELSON, JH

SCHWECKE, WM

机构：

来源：

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 1963年 / 40卷 / 08期

关键词：

D O I：

10.1007/BF02631556

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

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页码：349 / &

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共 11 条

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[2] ANDERSON RN, IN PRESS
[3] ANDERSON RW, UNPUBLISHED DATA
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[6] CAMPBELL TW, 1952, J AMER CHEM SOC, V74, P1496
[7] THE OXIDATION OF PHENOLS WITH BENZOYL PEROXIDE .2.
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[J]. JOURNAL OF THE CHEMICAL SOCIETY, 1951, (FEB): : 388 - 391
[8] ALKYL HYDROXYANISOLES AS ANTIOXIDANTS
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[J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1951, 28 (05) : 185 - 188
[9] SCHWECKE WM, 1962, ACS M ATLANTIC CITY
[10] THE DETERMINATION OF FAT PEROXIDE IN SMALL SAMPLES OF THE LEAN AND FATTY TISSUES OF MEAT BY THE FERRIC THIOCYANATE METHOD
SMITH, GH
[J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1952, 3 (01) : 26 - 31