CHANGES IN THE CAROTENOIDS AND STEROL FRACTIONS DURING THE PROLONGED STORAGE OF WHEAT-FLOUR

被引：13

作者：

FARRINGTON, WHH

WARWICK, MJ

SHEARER, G

机构：

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1981年 / 32卷 / 09期

关键词：

D O I：

10.1002/jsfa.2740320913

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：948 / 950

页数：3

共 9 条

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[7] THE IDENTIFICATION AND QUANTIFICATION OF SOME NON-VOLATILE OXIDATION-PRODUCTS OF FATTY-ACIDS DEVELOPED DURING PROLONGED STORAGE OF WHEAT-FLOUR [J].

WARWICK, MJ ;

SHEARER, G .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1980, 31 (03) :316-318

[8] CHANGES IN TOTAL FATTY-ACIDS AND INDIVIDUAL LIPID CLASSES ON PROLONGED STORAGE OF WHEAT-FLOUR [J].

WARWICK, MJ ;

FARRINGTON, WHH ;

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1970, AOAC OFFICIAL METHOD

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