Quantitative Fourier transform infrared analysis for anisidine value and aldehydes in thermally stressed oils-Reference-Cited by-同舟云学术

Quantitative Fourier transform infrared analysis for anisidine value and aldehydes in thermally stressed oils

Published:1996-06 Issue:6 Volume:73 Page:787-794
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

Dubois J.¹,van de Voort F. R.¹,Sedman J.¹,Ismail A. A.¹,Ramaswamy H. R.¹

Affiliation:

1. ; McGill IR Group, Department of Food Science and Agricultural Chemistry; Macdonald Campus of McGill University; Box 187 Ste. Anne de Bellevue Quebec H9X 3V9 Canada

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference16 articles.

1. The Mechanisms of Lipid Oxidation I. Primary Oxidation Products;Paquette;Can. Inst. Food Sci. Technol. J.,1985

2. The Mechanisms of Lipid Oxidation II. Secondary Non-Volatile Oxidation Products;Paquette;Can. Inst. Food Sci. Technol. J.,1985

3. Measurement of Lipid Oxidation. A Review;Gray;J. Am. Oil Chem. Soc.,1978

4. Determination of the Extent of Oxidation of Fats;Holm;J. Am. Oil Chem. Soc.,1957

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