✦ LIBER ✦

Food Additives Reducing Volatility of Antioxidants at Frying Temperature

✍ Scribed by Hwang, Hong-Sik; Winkler-Moser, Jill K.

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Degradation Products of 2-tert-Butylhydr

✍ C. M. KIM; D. E. PRATT 📂 Article 📅 1990 🏛 Institute of Food Technologists 🌐 English ⚖ 342 KB

Formation of mutagens in cooked foods V.

✍ Wang, Yi Y.; Vuolo, Loretto L.; Spingarn, Neil E.; Weisburger, John H. 📂 Article 📅 1982 🏛 Elsevier Science 🌐 English ⚖ 866 KB

Effectiveness of Ionol as an antioxidant

✍ A. A. Gureev; N. Ya. Chertkova 📂 Article 📅 1977 🏛 Springer US 🌐 English ⚖ 252 KB

Testing the Antioxidant Effect of Essent

✍ Ä°nanÃ§, TuÄba; Maskan, Medeni 📂 Article 📅 2013 🏛 Springer-Verlag 🌐 English ⚖ 349 KB

An assessment of the antioxidant potenti

✍ Patel, Shriyesh; Shende, Sneha; Arora, Sumit; Singh, Ashish K 📂 Article 📅 2012 🏛 John Wiley and Sons 🌐 English ⚖ 269 KB

Loss of tocopherols and formation of deg

✍ Daniel Barrera-Arellano; Victoria Ruiz-Méndez; Joaquín Velasco; Gloria Márquez-R 📂 Article 📅 2002 🏛 John Wiley and Sons 🌐 English ⚖ 123 KB