Über den Antioxydationsmechanismus der Tocopherole (α, β, γ, δ) in Schweinefett
Author:
Publisher
Wiley
Subject
Food Science
Reference9 articles.
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1. Gamma Radiation Induced Oxidation and Tocopherols Decrease in In-Shell, Peeled and Blanched Peanuts;International Journal of Molecular Sciences;2012-03-02
2. The Antioxidant Functions of Tocopherol and Tocotrienol Homologues in Oils, Fats, and Food Systems;Journal of the American Oil Chemists' Society;2010-02-10
3. Oxidation and the Role of Vitamin E as an Antioxidant in Foods;Vitamin E;2004-05-24
4. Loss of tocopherols and formation of degradation compounds in triacylglycerol model systems heated at high temperature;Journal of the Science of Food and Agriculture;1999-10
5. The chemistry and antioxidant properties of tocopherols and tocotrienols;Lipids;1996-07
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