Soybean “lecithin” and its fractions as metal-inactivating agents
暂无分享,去创建一个
[1] Scholfield Cr,et al. Separations of soy bean inositide fractions of low partition coefficient. , 1954 .
[2] R. J. Dimler,et al. Carbohydrate constituents of soybean “lecithin” , 1952 .
[3] T. Antoshkiw,et al. Vitamin A alcohol stability and absorption. Influence of antioxidants. , 1949 .
[4] A. Schwab,et al. The flavor problem of soybean oil. V. Some considerations in the use of metal scavengers in commercial operations , 1949 .
[5] A. Schwab,et al. The flavor problem of soybean oil. III. A four-sample, glass laboratory deodorizer , 1948 .
[6] H. J. Dutton,et al. Changes in stored dried eggs. 2. Role of phospholipides and aldehydes in discoloration. , 1945 .
[7] R. W. Riemenschneider,et al. Oxygen absorption of methyl esters of fat acids, and the effect of antioxidants , 1945 .
[8] H. Kraybill,et al. An application of the barcroft-warburg apparatus to the study of antioxidants in fats , 1944 .
[9] R. Feuge,et al. Notes on the stabilization of oxidized fats by steam deodorization with phosphoric acid or commercial lecithin , 1944 .
[10] C. E. Swift,et al. Factors affecting the stability of cottonseed oil. A study of the antioxygenic activity of alpha-tocopherol , 1942 .
[11] E. I. Evans. Antioxidant Properties of Vegetable Lecithin , 1935 .