TOCOPHEROLS IN UNSAPONIFIABLE FRACTION OF COCOA LIPIDS

被引：8

作者：

ERICKSON, JA ^{[1
]}

WEISSBERGER, W ^{[1
]}

KEENEY, PG ^{[1
]}

机构：

[1] PENN STATE UNIV, DIV FOOD SCI & IND, BORLAND LAB, UNIVERSITY PK, PA 16800 USA

来源：

JOURNAL OF FOOD SCIENCE | 1973年 / 38卷 / 07期

关键词：

D O I：

10.1111/j.1365-2621.1973.tb07227.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1158 / 1161

页数：4

共 16 条

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DRAPER, HH ;

CSALLANY, AS .

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[4]

EISNER J, 1966, J ASSOC OFF ANA CHEM, V49, P580

[5] COMPARISON OF CARBONYL COMPOUNDS IN MOLDY AND NON-MOLDY COCOA BEANS [J].

HANSEN, AP ;

KEENEY, PG .

JOURNAL OF FOOD SCIENCE, 1970, 35 (01) :37-&

[6]

HANSEN AP, 1972, REV INT CHOCOLATE, V27, P200

[7] ITAMIN E CONTENT OF VEGETABLE OILS AND FATS [J].

HERTING, DC ;

DRURY, EJE .

JOURNAL OF NUTRITION, 1963, 81 (04) :335-&

[8] MOLD INDUCED CHANGES IN CACAO LIPIDS [J].

KAVANAGH, TE ;

REINECCIUS, GA ;

KEENEY, PG ;

WEISSBERGER, W .

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1970, 47 (09) :344-+

[9]

Kempf N. W., 1964, TECHNOLOGY CHOCOLATE

[10]

LEHMAN RW, 1955, METHODS BIOCHEMICAL

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