Effect of Antioxidants and Metal Inactivators in Tocopherol‐Free Soybean Oil
- 1 January 1959
- journal article
- research article
- Published by Wiley in Fette, Seifen, Anstrichmittel
- Vol. 61 (10), 1036-1039
- https://doi.org/10.1002/lipi.19590611046
Abstract
No abstract availableThis publication has 14 references indexed in Scilit:
- Structure of piperidino-hexose-reductoneTetrahedron, 1959
- Über die Wirkungsinversion bei Fett-Antioxygenen I. Mitteilung Vergleich zwischen dem Verhalten tierischer und pflanzlicher Fette gegenüber AntioxygenenZeitschrift für Lebensmittel-Untersuchung und Forschung, 1958
- Problems arising in connection with the use of antioxidants in the food industryJournal of Oil & Fat Industries, 1958
- An antagonistic effect with antioxidants for unsaturated fatsJournal of Oil & Fat Industries, 1958
- Amino‐hexose‐reductones as antioxidants. I. Vegetable oilsJournal of Oil & Fat Industries, 1958
- Effects of antioxidants on the thermal decomposition of fat peroxidesin VacuoJournal of Oil & Fat Industries, 1954
- The flavor problem of soybean oil. IV. Structure of compounds counteracting the effect of prooxidant metalsJournal of Oil & Fat Industries, 1948
- Adsorption analysis of lipids. III. Synthetic mixtures of ethyl stearate, oleate, linoleate, and linolenateJournal of Oil & Fat Industries, 1948
- 338. The ferric thiocyanate method of estimating peroxide in the fat of butter, milk and dried milkJournal of Dairy Research, 1945
- Molecularly distilled peanut oil antioxidants and pure alpha-tocopherol as stabilizing agents for fats of poor keeping qualityJournal of Oil & Fat Industries, 1944