A REVIEW OF ANTIOXIDANT ANALYSIS IN FOOD PRODUCTS

被引：14

作者：

STUCKEY, BN

OSBORNE, CE

机构：

来源：

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 1965年 / 42卷 / 03期

关键词：

D O I：

10.1007/BF02541136

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：228 / &

共 17 条

[1]

ANDERSON RAY H., 1963, FOOD TECHNOL, V17, P95

[2] DISAPPEARANCE OF BHA AND BHT IN RELATION TO PEROXIDE CONTENT IN BREAKFAST CEREALS [J].

ANDERSON, RH ;

HUNTLEY, TE ;

NELSON, JH ;

SCHWECKE, WM .

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1963, 40 (08) :349-&

[3] DETERMINATION OF ANTIOXIDANTS IN EDIBLE FATS [J].

ANGLIN, C ;

MAHON, JH ;

CHAPMAN, RA .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1956, 4 (12) :1018-1022

[4] THE DETERMINATION OF CHEMICAL ANTIOXIDANTS IN FATS AFTER SEPARATION BY PARTITION CHROMATOGRAPHY [J].

BERGER, KG ;

SYLVESTER, ND ;

HAINES, DM .

ANALYST, 1960, 85 (1010) :341-346

[5] FOOD ANTIOXIDANTS - DETERMINATION OF BUTYLATED HYDROXYANISOLE AND BUTYLATED HYDROXYTOLUENE IN POTATO GRANULES BY GAS-LIQUID CHROMATOGRAPHY [J].

BUTTERY, RG ;

STUCKEY, BN .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1961, 9 (04) :283-&

[6]

CASSIDY W, 1960, ANALYST, V85, P295

[7]

FILIPIC VJ, 1960, J ASSOC OFF AGR CHEM, V43, P795

[8]

Gibbs HD, 1927, J BIOL CHEM, V72, P649

[9]

LAZLO H, 1961, JAOCS, V38, P178

[10] ESTIMATION OF ANTIOXIDANTS IN LARD AND SHORTENING [J].

MAHON, JH ;

CHAPMAN, RA .

ANALYTICAL CHEMISTRY, 1951, 23 (08) :1116-1120

← 1 2 →