Determination of some antioxidants in foodstuffs
1994
Zbec, M.A. (Instytut Biotechnologii Przemyslu Rolno-Spozywczego, Warszawa (Poland)) | Goszcz, H.
The method of determination of synthetic phenolic antioxidants: butyl-4-hydroxyanisole (BHA) and butyl-hydroxytoluene (BHT) was developed. The analytical procedure consists of two steps: sample preparation (isolation of analytes from food stuffs matrices) and HPLC analysis. The various procedures based on distillation or extraction techniques were applied for chewing gums, instant soups and powder soups and soft drinks as well
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