Quantification of synthetic phenolic antioxidants in dry foods by reversed-phase HPLC with photodiode array detection-Reference-Cited by-同舟云学术

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Quantification of synthetic phenolic antioxidants in dry foods by reversed-phase HPLC with photodiode array detection

Published:2002-05 Issue:1 Volume:77 Page:93-100
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Perrin Christian,Meyer Liliane

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference15 articles.

1. AOAC Official Method 983.15 AOAC. (1995). Phenolic antioxidants in oils, fats and butter oil, liquid chromatographic method.

2. AOCS Official Method Ce 6-86 AOAC. (1997). Antioxidants—liquid chromatographic method.

3. Determination of BHA and BHT in dehydrated mashed potatoes;Beaulieu;Journal of Food Science,1982

4. Encyclopedia of food color and additives (Vol. 1);Burdock,1997

5. Determination of phenolic antioxidants in foods;Dieffenbacher;Deutsche Lebensmittel-Rundschau,1998

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