The effect of temperature on the antioxidant activity of tocopherols

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

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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