Evaluation of the stability of some antioxidants for fat-based foods
Author:
- 1 April 1991
- journal article
- Published by Elsevier in Thermochimica Acta
- Vol. 177, 9-14
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- Determination of oxidattve stability of edible vegetable oils by pressure differential scanning calorimetryThermochimica Acta, 1989
- Studies on the antioxidants: X. oxidation products of concomitantly used butylated hydroxyanisole and ethyl protocatechuateJournal of the American Oil Chemists' Society, 1980
- Studies on the antioxidants: XI. oxidation products of concomitantly used butylated hydroxyanisole and butylated hydroxytolueneJournal of the American Oil Chemists' Society, 1980