Analysis of oxidation products of α-tocopherol in extra virgin olive oil using liquid chromatography–tandem mass spectrometry-Reference-Cited by-同舟云学术

Analysis of oxidation products of α-tocopherol in extra virgin olive oil using liquid chromatography–tandem mass spectrometry

Published:2020-02 Issue: Volume:306 Page:125582
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Tanno Rena,Kato Shunji,Shimizu Naoki,Ito Junya,Sato Shuntaro,Ogura Yusuke,Sakaino Masayoshi,Sano Takashi,Eitsuka Takahiro,Kuwahara Shigefumi,Miyazawa Teruo,Nakagawa Kiyotaka

Funder

Japan Society for the Promotion of Science

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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4. Identification of α-Tocotrienolquinone Epoxides and Development of an Efficient Molecular Distillation Procedure for Quantitation of α-Tocotrienol Oxidation Products in Food Matrices by High-Performance Liquid Chromatography with Diode Array and Fluorescence Detection

5. Chemistry of singlet oxygen. 30. The unstable primary product of tocopherol photooxidation;Clough;Journal of the American Chemical Society,1979

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