Stabilization of xanthophyll and carotene by ethoxyquin during thin-layer chromatography
- 31 December 1967
- journal article
- research article
- Published by Elsevier in Journal of Chromatography A
- Vol. 28 (2), 465-467
- https://doi.org/10.1016/s0021-9673(01)86004-0
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- Antioxidants for the (thin-layer) chromatography of lipidsJournal of Chromatography A, 1966
- Structure of the Carotenoid NeoxanthinJournal of Food Science, 1965
- A simple saturation chamber for thin layer chromatographyJournal of Chromatography A, 1963
- Alfalfa Carotenoids, Effect of Added Animal Fats and Antioxidant on Stability of Xanthophyll Concentrates in Mixed FeedsJournal of Agricultural and Food Chemistry, 1955
- Alfalfa Carotene, Stability of Carotene in Dehydrated Alfalfa Meal with Effect of Antioxidants, Oil, and HeatJournal of Agricultural and Food Chemistry, 1954
- Alfalfa Carotenoids, Xanthophylls in Fresh and Dehydrated AlfalfaJournal of Agricultural and Food Chemistry, 1954