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Detection of Tris(2,4-di-tert-butylphenyl)phosphite (Irgafos 168,Antioxidant in Plastics) and Its Oxide in Commercial Frozen Vegetables

机译：检测Tris（2,4-二叔丁基苯基）亚磷酸盐（Irgafos 168，塑料中的抗氧化剂）及其在商业冷冻蔬菜中的氧化物

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Yasuo TANAKA; Kyoko TAKAHASHI; Tadayoshi SASAO; Tadashi KIRIGAYA; Shiro HOSOI; Noboru NAGAOKA; Taro KAWAMURA; Hiroyuki NAKAZAWA;
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1. An Irgafos® 168 story: When the ubiquity of an additive prevents studying its leaching from plastics [J] . Ludovic Hermabessiere, Justine Receveur, Charlotte Himber, Science of the total environment . 2020,第Deca20期

机译：IRGAFOS®168故事：当添加剂的无处不在妨碍塑料浸出时
2. Characterization of additives in plastics: From MS to MS10 multistep mass analysis and theoretical calculations of tris(2,4-di-tert-butylphenyl)phosphate [J] . Journal of mass spectrometry: JMS . 2020,第6期

机译：塑料添加剂的表征：从MS到MS10多步复质分析和Tris（2,4-二叔丁基苯基）磷酸盐的理论计算
3. Antioxidant capacity of Brazilian fruit, vegetables and commercially-frozen fruit pulps. [J] . Hassimotto N. M. A., Genovese M. I., Lajolo F. M. Journal of Food Composition and Analysis . 2009,第5期

机译：巴西水果，蔬菜和商业冷冻的果肉的抗氧化能力。
4. Stabilization of Vegetable Oil-Based Quenchants to Thermal-Oxidative Degradation: Part I - Effect of Antioxidants on Quenching Performance [C] . Eder Cicero Adao Simencio, Rosa L. Simencio Otero, Lauralice C.F. Canale Heat Treating Society Conference . 2015

机译：植物油淬火剂稳定化热氧化降解：抗氧化剂对淬火性能的影响
5. Effects of blanching on color, texture and sodium chloride content during storage time of frozen vegetable soybean modeling for commercial scale. [D] . Suwan, Pimsiree. 2015

机译：在商业规模的冷冻蔬菜大豆建模期间，热烫对颜色，质地和氯化钠含量的影响。
6. An Overview of Chemical Profiles Antioxidant and Antimicrobial Activities of Commercial Vegetable Edible Oils Marketed in Japan [O] . Tran Dang Xuan, Gu Gangqiang, Truong Ngoc Minh, 2018

机译：日本市售蔬菜食用油的化学特性抗氧化和抗菌活性概述
7. Oxidative And Microbiological Stability Of Mechanically Separated Hen Meat Pre Blended With Antioxidants During Frozen Storage [estabilidade Oxidativa E Microbiológica Em Carne De Galinha Mecanicamente Separada E Adicionada De Antioxidantes Durante Período De Armazenamento A -18°c] [O] . Trindade M.A., Nunes T.P., Contreras-Castillo C.J., 2015

机译：机械分离的鸡肉与抗氧化剂预先混合在冷冻储存过程中的氧化和微生物稳定性[在-18°C存储期间机械分离并加入抗氧化剂的鸡肉的氧化和微生物稳定性]
8. Lipid Oxidation in Blueback Herring, 'Alosa aestivalis', during Frozen and Superchilled (-2 deg C) Storage; Effect of TBHQ Antioxidant [R] . Hale, M. B. , Joseph, J. D. , Seaborn, G. T. 1982

机译：Blueback Herring中的脂质氧化，'alosa aestivalis'，在冷冻和超冷（-2℃）储存期间; TBHQ抗氧化剂的作用

Detection of Tris(2,4-di-tert-butylphenyl)phosphite (Irgafos 168,Antioxidant in Plastics) and Its Oxide in Commercial Frozen Vegetables

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