Chemistry of the 2‐thiobarbituric acid test for determination of oxidative rancidity in foods. II.—formation of the tba‐malonaldehyde complex without acid‐heat treatment
- 1 September 1964
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 15 (9) , 602-607
- https://doi.org/10.1002/jsfa.2740150904
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
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- A distillation method for the quantitative determination of malonaldehyde in rancid foodsJournal of Oil & Fat Industries, 1960
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- Ueber PentosanbestimmungEuropean Journal of Inorganic Chemistry, 1902
- Ueber Condensation von Barbitursäure mit aromatischen Aldehyden zu gefärbten SubstanzenEuropean Journal of Inorganic Chemistry, 1901
- Condensationen von Barbitursäure und AldehydenEuropean Journal of Inorganic Chemistry, 1901