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January 1, 1962Journal of the American Oil Chemists Society

The chemistry of the 2‐thiobarbituric acid test for the determination of oxidative rancidity in foods. I. Some important side reactions

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Authors

BTBasil G. TarladgisAPA. M. PearsonLDL. R. Dugan

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Tarladgis et al. (1962) studied this question.

synapsesocial.com/papers/6a8b8f3cf8241cb45bfb5d4ehttps://doi.org/10.1007/bf02633347
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