Use of the 2-thiobarbituric acid (TBA) test for evaluation of the autoxidative process in foods;Utilizaciön del ensayo del ácido 2-tiobarbitúrico (ATB) para evaluar el proceso autooxidativo en alimentos

Grasas y Aceites

Volumn 48, Issue 2, 1997, Pages 96-102

  Vicario Romero, I M ^a   Guillen Sans R ^a   Guzman Chozas M ^a  

^a UNIVERSITY OF SEVILLE   (Spain)

Author keywords

2 Thiobarbituric acid; Autoxidation; Food; Rancidity; Review (paper)

Indexed keywords

CEREAL PRODUCTS; FOOD PROCESSING; FOOD PRODUCTS; OXIDATION; PETROLEUM RESERVOIR EVALUATION;

2-THIOBARBITURIC ACID; ANIMAL FAT; AUTOXIDATION; INDUCED OXIDATIONS; INFANT FOOD; OXIDATION INDICES; PEROXIDE VALUE; RANCIDITY;

OILS AND FATS;

ANIMALIA;

EID: 2842563763     PISSN: 00173495     EISSN: None     Source Type: Journal    
DOI: 10.3989/gya.1997.v48.i2.776     Document Type: Review

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