Two novel synthetic antioxidants for deep frying oils

Food Chemistry

Volumn 84, Issue 2, 2004, Pages 219-222

  Zhang, C X ^a   Wu, H ^a   Weng, X C ^a  

^a SHANGHAI UNIVERSITY   (China)

Author keywords

Antioxidant activity; Deep frying; Lauryl tert butylated hydroquinone; Lauryl tert butylated quinone; tert Butylated hydroquinone

Indexed keywords

ANTIOXIDANT; BUTYLATED HYDROXYANISOLE; BUTYLCRESOL; LAURYL ALCOHOL; LAURYL TERT BUTYLHYDROQUINONE; LAURYL TERT BUTYLQUINONE; OIL; QUINONE DERIVATIVE; TERT BUTYLHYDROQUINONE; UNCLASSIFIED DRUG;

ANTIOXIDANT ACTIVITY; ARTICLE; COMPARATIVE STUDY; EMULSION; FRYING; OXIDATION; SYNTHESIS; TEMPERATURE;

EID: 0142248291     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(03)00205-X     Document Type: Article

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