Tocopherol contents of nine vegetable frying oils, and their changes under simulated deep-fat frying conditions-Reference-Cited by-同舟云学术

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Tocopherol contents of nine vegetable frying oils, and their changes under simulated deep-fat frying conditions

Published:1976-11 Issue:11 Volume:53 Page:673-676
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists’ Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

Yuki E.,Ishikawa Y.

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference31 articles.

1. Melnick, D., F.H. Luckmann, and C.M. Gooding, JAOCS 35:271 (1958).

2. Ota, S., A. Mukai, and I. Yamamoto, Yukagaku 12:409 (1963).

3. Ita, S., A. Mukai, and I. Yamamoto, Ibid. 13:264 (1964).

4. Ota, S., N. Iwata, and M. Morita, Ibid. 13:210 (1964).

5. Ota, S., Ibid. 13:269 (1964).

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