Antioxidant properties of lipoic and dihydrolipoic acid in vegetable oils and lard
Author:
Publisher
Springer Science and Business Media LLC
Link
http://link.springer.com/content/pdf/10.1007/s002170050416.pdf
Cited by 6 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Omega-3 Beverages;Value-Added Ingredients and Enrichments of Beverages;2019
2. Study of α-, γ-, and δ-tocopherols in the oxidative stability of lard;Food Science and Biotechnology;2011-06
3. Effects and Mechanisms of Minor Compounds in Oil on Lipid Oxidation;Food Science and Technology;2008-03-17
4. Mechanisms and Factors for Edible Oil Oxidation;Comprehensive Reviews in Food Science and Food Safety;2006-09
5. Stabilisation of edible oils with natural antioxidants;EUR J LIPID SCI TECH;2001
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