The autoxidative behavior of vegetable and animal fats
作者： Calvin Golumbic
DOI: 10.1007/BF02585902
关键词:
摘要: The kinetics of the oxidation tocopherol (vitamin E) during induction period animal and vegetable fats were studied by photometric methods. concentration nature origin substrate fat markedly influence course oxidation.
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sci-hub.se 参考文章(13)
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