ANTIOXIDANT AND COPPER BINDING PROPERTIES OF ONIONSa
- 1 May 1958
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 23 (3) , 274-279
- https://doi.org/10.1111/j.1365-2621.1958.tb17570.x
Abstract
No abstract availableKeywords
This publication has 8 references indexed in Scilit:
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- Cuprous Ion Formation in Cupric Ion Catalyzed Oxidations1,2Journal of the American Chemical Society, 1957
- EFFECT OF COPPER CHELATING AGENTS ON THE PRO-OXIDANT ACTIVITY OF ASCORBIC ACID WITH UNSATURATED FATSb,Journal of Food Science, 1957
- THE ANTIOXIDANT PROPERTIES OF NATURAL SPICESa,bJournal of Food Science, 1952
- Antioxidants in aqueous fat systemsJournal of Oil & Fat Industries, 1951
- Improvement of keeping quality of edible fats by some commercially available tanninsJournal of Oil & Fat Industries, 1946
- The Kinetics of the Antioxygenic Synergism of Quinones with Ascorbic Acid in Fat Systems1Journal of the American Chemical Society, 1944
- Antioxidants and the Autoxidation of Fats. XIII. The Antioxygenic Action of Ascorbic Acid in Association with Tocopherols, Hydroquinones and Related CompoundsJournal of the American Chemical Society, 1941