Phenolic acids and related compounds as antioxidants for edible oils
- 1 January 1984
- journal article
- research article
- Published by Elsevier in Food Chemistry
- Vol. 14 (1) , 45-51
- https://doi.org/10.1016/0308-8146(84)90017-7
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- Studies on the antioxidants XVII: Photooxidation products of concomitantly used butylated hydroxyanisole and propyl gallateJournal of Oil & Fat Industries, 1983
- Polyhydroxy flavonoid antioxidants for edible oils. structural criteria for activityFood Chemistry, 1983
- Hydroxy isoflavones as antioxidants for edible oilsFood Chemistry, 1983