CHARACTERIZATION OF THE RED PIGMENT FORMED IN THE 2-THIOBARBITURIC ACID DETERMINATION OF OXIDATIVE RANCIDITYb
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1958.tb17614.x/fullpdf
Reference20 articles.
1. THE REACTION BETWEEN THIOBARBITURIC ACID AND THE OXIDATION PRODUCTS OF CERTAIN LIPIDES
2. CONDENSATION OF THIOBARBITURIC ACID WITH AROMATIC ALDEHYDES.
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