Fortification of oil, fat, and flour - Stability of added carotene and effect of antioxidants

被引：10

作者：

Morgal, PW ^{[1
]}

Byers, LW ^{[1
]}

Miller, EJ ^{[1
]}

机构：

[1] Michigan Agr Expt Stn, E Lansing, MI USA

来源：

INDUSTRIAL AND ENGINEERING CHEMISTRY | 1943年 / 35卷

关键词：

D O I：

10.1021/ie50403a013

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：794 / 797

页数：4

共 15 条

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*ACS, 1941, IND ENG CHEM, V33, P707

[2]

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[3]

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[4]

DUTCHER AR, 1934, J NUTR, V8, P269

[5]

FRAPS GS, 1941, AM CHEM SOC, V19, P846

[6]

MITCHELL JH, 1941, AGR EXPT STA B, V333

[7] Isolation of unsaponifiable constituents from green plant tissue - Improvements in processing dehydrated alfalfa-leaf meal [J].

Morgal, PW ;

Petering, HG ;

Miller, EJ .

INDUSTRIAL AND ENGINEERING CHEMISTRY, 1941, 33 :1298-1302

[8] Antioxidants and the autoxidation of fats VI Inhibitols [J].

Olcott, HS ;

Mattill, HA .

JOURNAL OF THE AMERICAN CHEMICAL SOCIETY, 1936, 58 :1627-1630

[9] Constituents of fats and oils affecting the development of rancidity [J].

Olcott, HS ;

Mattill, HA .

CHEMICAL REVIEWS, 1941, 29 (02) :257-268

[10] Antioxidants and the autoxidation of fats VII Preliminary classification of inhibitors [J].

Olcott, HS ;

Mattill, HA .

JOURNAL OF THE AMERICAN CHEMICAL SOCIETY, 1936, 58 :2204-2208

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