Simple Method for Measuring the Peroxide Value in a Colored Lipid

Food Analytical Methods

Volumn 4, Issue 4, 2011, Pages 525-530

  Gotoh, Naohiro ^a   Miyake, Shino ^a   Takei, Hiroko ^a   Sasaki, Kumi ^a   Okuda, Saori ^a   Ishinaga, Michitaka ^a   Wada, Shun ^a  

^a TOKYO UNIVERSITY OF MARINE SCIENCE AND TECHNOLOGY   (Japan)

Author keywords

Colored lipid; Diphenylphosphineoxide; Food quality; HPLC UV; Peroxide value; Triphenylphosphine; Triphenylphosphineoxide

Indexed keywords

COLORED LIPID; DIPHENYLPHOSPHINEOXIDE; FOOD QUALITY; HPLC-UV; PEROXIDE VALUE; TRIPHENYL PHOSPHINES; TRIPHENYLPHOSPHINEOXIDE;

ABSORPTION SPECTROSCOPY; CALIBRATION; CHROMATOGRAPHIC ANALYSIS; CHROMATOGRAPHY; HIGH PRESSURE LIQUID CHROMATOGRAPHY; LIPIDS; OXIDATION; ULTRAVIOLET SPECTROSCOPY;

OILS AND FATS;

EID: 80955134257     PISSN: 19369751     EISSN: 1936976X     Source Type: Journal    
DOI: 10.1007/s12161-011-9193-5     Document Type: Article

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