Lipid oxidation in flour doughs舒observations involving the boron trifluoride interesterification reaction
Author:
Affiliation:
1. Spillers, Ltd.; Technological Research Station; Cambridge England
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Reference10 articles.
1. The Rapid Preparation of Fatty Acid Esters for Gas Chromatographic Analysis
2. The Production of Methoxy-Substituted Fatty Acids as Artifacts during the Esterification of Unsaturated Fatty Acids with Methanol Containing Boron Trifluoride
3. The natural ageing of flour
4. Nuclear magnetic resonance in lipid analysis
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2. Adaptation of a macro-scale method to the micro-scale for fatty acid methyl transesterification of biological lipid extracts;Journal of Chromatography A;1978-04
3. Reaction of Boron Trifluoride-Methanol Reagent with trans-3-Decenoic Acid;NIPPON KAGAKU KAISHI;1974
4. The effect of lipoxygenase action on the mechanical development of wheat flour doughs;Journal of the Science of Food and Agriculture;1973-04
5. Ring location in cyclopropane fatty acid esters by boron trifluoride-catalyzed methoxylation followed by mass spectroscopy;Lipids;1972-06
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