Effect of temperature on the antioxidative action of inhibitors in lipid autoxidation
- 1 January 1992
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 60 (3) , 313-318
- https://doi.org/10.1002/jsfa.2740600307
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
- Inhibited Oxidation of Lipids I: Complex Estimation and Comparison of the Antioxidative Properties of Some Natural and Synthetic AntioxidantsChemische Umschau auf dem Gebiet der Fette, Oele, Wachse und Harze, 1992
- Formation of trimers of α‐tocopherol and its model compound, 2,2,5,7,8‐pentamethylchroman‐6‐ol, in autoxidizing methyl linoleateLipids, 1988
- Mechanisms of action and reactivities of the free radicals of inhibitorsChemical Reviews, 1987
- ACCELERATED TEMPERATURE STUDY OF ANTIOXIDANTSJournal of Food Science, 1977
- Oxidation products of α‐tocopherol formed in autoxidizing methyl linoleateLipids, 1970
- Physikalische arbeitsmethoden und allgemeine laboratoriumstechnikZeitschrift für Lebensmittel-Untersuchung und Forschung, 1958