✦ LIBER ✦

A simplified and precise flavor evaluation procedure for determining oxidative rancidity in vegetable oils

✍ Scribed by C. Jane Wyatt; E. A. Day

Book ID: 112775318
Publisher: Springer-Verlag
Year: 1965
Tongue: English
Weight: 456 KB
Volume: 42
Category: Article
ISSN: 0003-021X
DOI: 10.1007/bf02540051

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

A simplified high-performance liquid chr

A simplified high-performance liquid chromatographic residue procedure for the determination of glyphosate herbicide and (aminomethyl)phosphonic acid in fruits and vegetables employing postcolumn fluorogenic labeling

✍ Moye, H. Anson; Miles, Carl J.; Scherer, Susan J. 📂 Article 📅 1983 🏛 American Chemical Society 🌐 English ⚖ 511 KB

Evaluation of a procedure for the simult

Evaluation of a procedure for the simultaneous determination of oxidized and reduced pyridine nucleotides and adenylates in organic phenol extracts from mitochondria

✍ Heiko Noack; Wolfram S. Kunz; Wolfgang Augustin 📂 Article 📅 1992 🏛 Elsevier Science 🌐 English ⚖ 355 KB

An extraction procedure using mixtures of phenol, chloroform, and isoamyl alcohol originally applied to quench mitochondria for determining adenylates proved suitable also for the quantification of reduced and oxidized pyridine nucleotides yielding recoveries of more than 90%. In combination with HP