Amino‐hexose‐reductones as antioxidants. I. Vegetable oils
- 1 February 1958
- journal article
- Published by Wiley in Journal of Oil & Fat Industries
- Vol. 35 (2), 84-88
- https://doi.org/10.1007/bf02672659
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
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- The Amadori Rearrangement under New Conditions and its Significance for Non-enzymatic Browning Reactions2Journal of the American Chemical Society, 1953
- Effects of heat treatment on the stability of lardJournal of Oil & Fat Industries, 1951
- Control of Rancidity in Fish Flesh: III. Carbonyl Enediols as Antioxidants.Journal of the Fisheries Research Board of Canada, 1949
- The Effect of the Method of Manufacture of Butteroil on its Keeping QualityJournal of Dairy Science, 1944
- Peroxide formation as a measure of autoxidative deteriorationJournal of Oil & Fat Industries, 1932