Determination of Benzoyl Peroxide and Benzoic Acid Levels by HPLC during Wheat Flour Bleaching Process-Reference-Cited by-同舟云学术

Determination of Benzoyl Peroxide and Benzoic Acid Levels by HPLC during Wheat Flour Bleaching Process

Published:2000-11-29 Issue:1 Volume:49 Page:98-102
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Saiz A. I.¹,Manrique G. D.¹,Fritz R.¹

Affiliation:

1. Facultad de Ciencias Exactas y Naturales, Universidad Nacional de Mar del Plata, Funes 3350 (7600), Mar del Plata, República Argentina

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf9912304

Reference13 articles.

1. AOAC. Official Methods of Analysis, 15th ed., Foods Composition Additives, Natural Contaminants, Vol. II. Association of Analytical Chemists: Arlington, VA, 1990; pp 777−800.

2. β-Carotene: an Unusual Type of Lipid Antioxidant

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