Comparison of antioxidants for fats on an equivalent molar basis
Author:
Affiliation:
1. ; Department of Biochemistry; Purdue University; Lafayette Indiana
2. Universal Oil Products Company; Des Plaines Ill.
3. ; Department of Agricultural Chemistry; University of Wyoming; Laramie Wyo
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Reference17 articles.
1. Antioxidants and the Autoxidation of Fats. XII. The Antioxidant Properties of Tocopherols, Hydroxychromans, Hydroxycoumarans and Related Compounds1
2. The Antioxidant Properties of Antihemorrhagic Compounds
3. Kinetics of antioxygenesis
4. The antioxidant properties of gallic acid and allied compounds
5. Stability values obtained by different rapid methods as a means of evaluating antioxidants for fats and oils
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1. Stability of biodiesel and its blends: A review;Renewable and Sustainable Energy Reviews;2010-02
2. Mechanismus der Wirkung von Ascorbylpalmitat und anderen Antioxydantien auf die Autoxydation der Fette;Food / Nahrung;1975
3. Antioxidants and stabilizers. XXXVIII. Effect of the side initiation on the antioxidative activity of the hydroquinone derivatives;Journal of Polymer Science: Polymer Symposia;1973
4. Stabilization of Fats by Phenolic Antioxidants;Canadian Institute of Food Technology Journal;1971-04
5. Composition and stability of pecan oils;Journal of the American Oil Chemists' Society;1968-06
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