CXXVII.—The mechanism of the oxidation of drying oils as elucidated by a study of the true oxygen absorption. Part I. Linseed oil and its fatty acids

Autor:	Samuel Coffey
Rok vydání:	1921
Předmět:	chemistry.chemical_classification food.ingredient food Linseed oil chemistry Oxygen absorption Organic chemistry General Chemistry Mechanism (sociology) Polyunsaturated fatty acid
Zdroj:	J. Chem. Soc., Trans.. 119:1152-1161
ISSN:	0368-1645
DOI:	10.1039/ct9211901152
Popis:	n/a
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fac594fcf00a7f257b458578e996b68f https://doi.org/10.1039/ct9211901152 Zobrazit plný text záznamu