Effects of antioxidants on the stability of triacylglycerols and methyl esters of fatty acids of sunflower oil

Author:

Yanishlieva Nedjalka,Marinova Emma M.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference16 articles.

1. Mechanism of action and reactivities of the free radicals of inhibitors;Denisov;Chem. Rev.,1987

2. Air oxidation of triolein and the antioxidative effect of α-toco-pherol and synergism of ascorbic acid;Katsuki;J. Food Hyg. Soc. Japan,1987

3. Antioxidative activities of Olea euroaea leaves and related phenolic compounds;Le Tutour;Phytochemistry,1992

4. Inhibited oxidation of lipids III. On the activity of ascorbyl palmitate during the autoxidation of two types of lipid systems in the presence of α-tocopherol;Marinova;Fat Sci. Technol.,1992

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