Über den Antioxydationsmechanismus der Tocopherole (α, β, γ, δ) in Schweinefett
- 1 January 1968
- journal article
- research article
- Published by Wiley in Molecular Nutrition & Food Research
- Vol. 12 (4), 407-414
- https://doi.org/10.1002/food.19680120414
Abstract
No abstract availableKeywords
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- A comparative evaluation of several antioxidants in edible fatsJournal of Oil & Fat Industries, 1952
- Trace Elements in FoodSoil Science, 1949
- Stability values obtained by different rapid methods as a means of evaluating antioxidants for fats and oilsJournal of Oil & Fat Industries, 1945
- Antioxidants and the Autoxidation of Fats. IX. The Antioxidant Properties of the TocopherolsJournal of the American Chemical Society, 1937