Work

Chemistry of the 2‐thiobarbituric acid test for determination of oxidative rancidity in foods. II.—formation of the tba‐malonaldehyde complex without acid‐heat treatment

Year: 1964

Type: article

Source: Journal of the Science of Food and Agriculture

DOI: 10.1002/jsfa.2740150904

Authors: Basil G. Tarladgis, A. M. Pearson, L. R. Dugan Jun

Institution: Michigan State University

Language: English

Topic: Edible Oils Quality and Analysis

Subfield: Organic Chemistry

Field: Chemistry

Domain: Physical Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2143723185

FWCI: 1.902

Cites: 7

Cited by: 348

Related to: 10