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Method for the inhibition of oxidation of edible oils utilizing a fat soluble anti-oxidant and a water soluble anti-oxdant in a reverse micelle system
Method for the inhibition of oxidation of edible oils utilizing a fat soluble anti-oxidant and a water soluble anti-oxdant in a reverse micelle system
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机译：在反胶束系统中利用脂溶性抗氧化剂和水溶性抗氧化剂抑制食用油氧化的方法
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摘要
A method for inhibiting the oxidation of edible oils and fats by forming a reverse micelle by admixing a mixture of an aqueous solution containing a water-soluble antioxidant with a surfactant and said oils or fats.
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