Fate of antioxidants and antioxidant-derived products in deep-fat frying and cookie baking

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Bibliographic Details
Published in:	Journal of agricultural and food chemistry Vol. 34; no. 1; pp. 1 - 5
Main Authors:	Warner, Charles R, Daniels, Daniel H, Lin, Francis S. D, Joe, Frank L, Fazio, Thomas
Format:	Journal Article
Language:	English
Published:	Washington, DC American Chemical Society 01-01-1986
Subjects:	animal fats antioxidantes antioxidants antioxydant Biological and medical sciences chromatographie chromatography compose phenolique compuestos fenolicos corps gras corps gras animaux cromatografia fats Food additives Food industries fritura friture frying Fundamental and applied biological sciences. Psychology General aspects grasas grasas animales phenolic compounds Antioxygen Cooking Thermostable BHA Decomposition Properties Hydroquinone(butyl) BHT
Online Access:	Get full text
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Description
Bibliography:	Q Q02 istex:BD03A5B3B3AEF95F1769B40EE76C8BFC39FAFCBD ark:/67375/TPS-M90GXZ56-P
ISSN:	0021-8561 1520-5118
DOI:	10.1021/jf00067a001