The effect of temperature on the antioxidant activity of tocopherols-Reference-Cited by-同舟云学术

The effect of temperature on the antioxidant activity of tocopherols

Published:2006-10 Issue:10 Volume:108 Page:858-863
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Réblová Zuzana¹

Affiliation:

1. Department of Food Chemistry and Analysis, Institute of Chemical Technology Prague, Prague, Czech Republic

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.200600091

Reference24 articles.

1. Inhibiting oxidation

2. The chemistry and antioxidant properties of tocopherols and tocotrienols

3. Addition of antioxidants for food stabilization to control oxidative rancidity;Pokorný J.;Czech J Food Sci.,1986

4. Antioxidative action of quercetin and morin in triacylglycerols of sunflower oil at ambient and high temperatures;Marinova E. M.;Seifen Öle Fette Wachse,1998

5. Antioxidative action of some flavonoids at ambient and high temperatures;Marinova E. M.;Riv Ital Sos Grasse.,1996

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