Chem. J. Chinese Universities ›› 1999, Vol. 20 ›› Issue (S1): 440.
• Chemometrics • Previous Articles Next Articles
NI Yong-Nian, LIU Chao
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Abstract:
The antioxidants are widely used in fats, oils, soaps and cosmetics to prevent oxidative rancidity. Besides the natural antioxidants, the artificial antioxidants included butylated hydroxyanisole (BHA),butylated hydroxytoluene (BHT) and propyl gal late (PG) are widely used in food and other commercial products.
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NI Yong-Nian, LIU Chao. Artificial Neural Networks and Multivariate Calibration for Spectrophotometric Differential Kinetic Determinations of Food Antioxidants[J]. Chem. J. Chinese Universities, 1999, 20(S1): 440.
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http://www.cjcu.jlu.edu.cn/EN/Y1999/V20/IS1/440