A gas chromatographic method for measuring rancidity in vegetable oils
- 1 October 1966
- journal article
- research article
- Published by Wiley in Journal of Oil & Fat Industries
- Vol. 43 (10) , 596-599
- https://doi.org/10.1007/bf02641196
Abstract
No abstract availableKeywords
This publication has 17 references indexed in Scilit:
- Saturated Hydrocarbons from Autoxidizing Methyl LinoleateNature, 1964
- The effect of heat on pure triglyceridesJournal of Oil & Fat Industries, 1962
- A new technique for the isolation of flavor components from fats and oilsJournal of Oil & Fat Industries, 1961
- Formation of methyl azelaaldehydate on autoxidation of lipidsJournal of Oil & Fat Industries, 1961
- 3‐cis‐hexenal, the “Green” reversion flavor of soybean oilJournal of Oil & Fat Industries, 1961
- Analysis of fats and oils by gas‐liquid chromatography and by ultraviolet spectrophotometryJournal of Oil & Fat Industries, 1960
- 323. The reactions of alkyl radicals. Part III. n-Butyl radicals from the photolysis of n-valeraldehydeJournal of the Chemical Society, 1960
- Quantitative fatty acid analysis of vegetable oils by gas‐liquid chromatographyJournal of Oil & Fat Industries, 1959
- Peroxide formation as a measure of autoxidative deteriorationJournal of Oil & Fat Industries, 1932