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Thermal Losses of Tertiary Butylhydroquinone (TBHQ) and Its Effect on the Qualities of Palm Oil

机译：叔丁基氢醌（TBHQ）的热损失及其对棕榈油品质的影响

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Cuifang Liu; Jun Li; Yanlan Bi; Xuede Wang; Shangde Sun; Guolong Yang;
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1. Thermal Losses of Tertiary Butylhydroquinone (TBHQ) and Its Effect on the Qualities of Palm Oil [J] . Cuifang Liu, Jun Li, Yanlan Bi, Journal of Oleo Science . 2016,第9期

机译：叔丁基对苯二酚（TBHQ）的热损失及其对棕榈油品质的影响
2. Polar compounds distribution of sunflower oil as affected by unsaponifiable matters of Bene hull oil (BHO) and tertiary-butylhydroquinone (TBHQ) during deep-frying [J] . Reza Farhoosh, Mohammad Hossein Tavassoli-Kafrani Food Chemistry . 2010,第1期

机译：葵花籽油在油炸过程中受不皂化物影响的极性化合物分布
3. Allergic contact dermatitis from tertiary-butylhydroquinone (TBHQ) in a vegetable hydraulic oil. [J] . Aalto-Korte K Contact dermatitis . 2000,第5期

机译：植物液压油中的叔丁基对苯二酚（TBHQ）引起的过敏性接触性皮炎。
4. The Use of Tertiary-Butyl-Hydroquinone (TBHQ) in Minimizing Oxidation Effects on Palm Oil Based Lubricant Using Four Ball Tribotester [C] . S. Syahrullail, P. Zulhanafi International Meeting on Advances in Thermofluids . 2016

机译：使用四球骨盆施用叔丁基 - 氢醌（TBHQ）在最小化棕榈油润滑剂的氧化效应
5. Comparing the frying stability of high oleic canola oil (Clearvalley 65) with the additions of rosemary extract and mixed tocopherols to the functions of cottonseed oil and Clearvalley 65 with TBHQ. [D] . Nickels, Denise. 2005

机译：比较高油酸低芥酸菜籽油（Clearvalley 65）与迷迭香提取物和混合生育酚的添加对棉籽油和带有TBHQ的Clearvalley 65的煎炸稳定性。
6. Improvement in nutritional quality and thermal stability of palm olein blended with macadamia oil for deep-fat frying application [O] . Sara Koohikamali, Mohammad S. Alam 2019

机译：棕榈油蛋白营养质量及热稳定性与澳洲油混合深层脂肪油炸应用
7. Quality Parameters of Palm Olein, Palm Kernel Oil and its Blends Subjected to Thermal Stress using Photometric Technology [O] . O. B. Imoisi, M. E. Ukhun, E. E. Ikpe 2020

机译：棕榈油，棕榈籽油的质量参数及其使用光度技术对热应力进行热应力的影响

Thermal Losses of Tertiary Butylhydroquinone (TBHQ) and Its Effect on the Qualities of Palm Oil

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