Antioxidant Measurement, Determination of 2,6-Di-tert-butyl-4-hydroxytoluene (BHT): Application to Edible Fats and Oils
- 1 November 1962
- journal article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 10 (6), 490-495
- https://doi.org/10.1021/jf60124a017