Lipid oxidation in flour doughs舒observations involving the boron trifluoride interesterification reaction
- 1 July 1965
- journal article
- research article
- Published by Wiley in Journal of Oil & Fat Industries
- Vol. 42 (7) , 652-656
- https://doi.org/10.1007/bf02541309
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
- The Production of Methoxy-Substituted Fatty Acids as Artifacts during the Esterification of Unsaturated Fatty Acids with Methanol Containing Boron TrifluorideBiochemical Journal, 1964
- Oxidation by molecular oxygen of thiol groups in unleavened doughs from normal and defatted wheat floursJournal of the Science of Food and Agriculture, 1963
- The initial stages of autoxidationJournal of Oil & Fat Industries, 1962
- The Rapid Preparation of Fatty Acid Esters for Gas Chromatographic AnalysisAnalytical Chemistry, 1961
- Nuclear magnetic resonance in lipid analysisJournal of Oil & Fat Industries, 1961
- The natural ageing of flourJournal of the Science of Food and Agriculture, 1957