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pro vyhledávání: '"Shino Miyake"'
Autor:
Saori Okuda, Hiroko Takei, Naohiro Gotoh, Shino Miyake, Michitaka Ishinaga, Shun Wada, Kumi Sasaki
Publikováno v:
Food Analytical Methods. 4:525-530
We developed a simple method for quantification of the peroxide value (PV) in colored lipids on the basis of the reaction between triphenylphosphine (TPP) and oxidized oil to afford triphenylphosphineoxide (TPPO). Diphenylphosphineoxide (DPPO) was em
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::50a4a95ad94f5de1cdc620a503ebc723
https://doi.org/10.1007/s12161-011-9193-5
https://doi.org/10.1007/s12161-011-9193-5
