Antioxidant properties of butylatedhydroxytoluene refluxed in ferric chloride solution-Reference-Cited by-同舟云学术

Antioxidant properties of butylatedhydroxytoluene refluxed in ferric chloride solution

Published:1998-01 Issue:1-2 Volume:61 Page:101-105
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Duan S,Weng X.C,Dong X.W,Liu Y.P,Li H.P,Jin J.R

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference12 articles.

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2. The reaction of t-butyl hydroxide with some phenols;Campbell;Journal of Am. Chem. Soc.,1952

3. Antioxidant properties of extracts from tanshen (Salvia miltiorrhiza Bunge);Gordon;Food Chemistry,1992

4. Decomposition of 3,5- di-tert-butyl-4-hydroxytoluene added to soybean oil by irradiation with ultraviolet light;Harano;Journal of Hyg. Chem. (Japan),1967

5. The oxidation of phenols. III. The stoichiometries for the oxidation of some substituted phenols with peroxy radicals;Horswill;Can. J. Chem.,1966

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