A preliminary comparison of the stabilizing effect of several recently proposed antioxidants for edible fats and oils
- 1 September 1944
- journal article
- Published by Springer Nature in Journal of Oil & Fat Industries
- Vol. 21 (9) , 277-279
- https://doi.org/10.1007/bf02565474
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
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- The development of a practical antioxidant for lard and shorteningJournal of Oil & Fat Industries, 1943
- The antioxidant properties of gallic acid and allied compoundsJournal of Oil & Fat Industries, 1942
- ACTION OF GUM GUAIACUM UPON THE ANIMAL ORGANISMJournal of Food Science, 1938
- Antioxidants and the Autoxidation of Fats. IX. The Antioxidant Properties of the TocopherolsJournal of the American Chemical Society, 1937