Antioxidants Inhibit Formation of 3-Monochloropropane-1,2-diol Esters in Model Reactions
Author:
Affiliation:
1. State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China
Funder
Natural Science Foundation of Jiangxi Province
Ministry of Science and Technology of the People's Republic of China
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.5b03503
Reference30 articles.
1. Analysis of Bread Lipids for 3-MCPD Esters
2. 3-Chloropropane-1,2-diol fatty acid esters in potato products
3. 3-Chloropropane-1,2-diol Fatty Acid Esters in Potato Products
4. Fatty acid esters of 3-chloropropane-1,2-diol in edible oils
5. Fatty acid esters of monochloropropanediol (MCPD) and glycidol in refined edible oils
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