Huang Shaohua Hu Xiaobo(Department of Food Science and Engineering,Nanchang University,Nanchang,330047) Xu Quan Lin Pingdong Xu Renwei(Jiangxi Technology Development Company of Food Industry,Nanchang,330000)
Abstract：Thermal antioxidation of TBHQ and BHT on vegetable oils was studied in the paper.The oil added 0.02% TBHQ had high oxide-stability at 105 ℃ and 140 ℃,which was superior to the oil added BHT and to the control.
黄绍华; 胡晓波; 许全; 刘平东; 徐人威. 叔丁基对苯二酚对植物油的热抗氧化性能的研究[J]. 南昌大学学报（理科版）, 1999, 23(04): 1-.
Huang Shaohua Hu Xiaobo(Department of Food Science and Engineering,Nanchang University,Nanchang,330047) Xu Quan Lin Pingdong Xu Renwei(Jiangxi Technology Development Company of Food Industry,Nanchang,330000). . , 1999, 23(04): 1-.
1999, Vol. 23 