The determination of tocopherol content during the commercial processing of soybean oil
作者： H. W. Rawlings , Noel H. Kuhrt , J. G. Baxter
DOI: 10.1007/BF02553637
关键词: Environmental science 、 Tocopherol 、 Soybean oil 、 Biotechnology 、 Food science 、 Refining (metallurgy) 、 Distillation 、 Organic chemistry 、 General Chemical Engineering
摘要: A method for the analysis of total tocopherols in soybean oil has been presented, and judged by distillation other procedures is estimated to be accurate within 10%. discussion made tocopherol losses various steps refining.
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