A comparison of alkylated phenols as antioxidants for lard
- 1 May 1957
- journal article
- Published by Wiley in Journal of Oil & Fat Industries
- Vol. 34 (5) , 249-250
- https://doi.org/10.1007/bf02640261
Abstract
Summary: Tests with 24 substituted phenols showed that position was more important than the nature of the alkyl group in influencing antioxidant potency for lard. The most active compound tested was 2,6‐di‐tert‐butyl‐4‐methylphenol.Keywords
This publication has 4 references indexed in Scilit:
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- Alkyl Phenols as AntioxidantsIndustrial & Engineering Chemistry, 1950
- The Hindered PhenolsJournal of the American Chemical Society, 1945
- Condensation of Phenols with Amines and FormaldehydeJournal of the American Chemical Society, 1941