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Characterization of the nonvolatile compounds formed during the thermal oxidation of corn oil. II. Phthalate esters.

作者信息

Perkins E G

出版信息

J Am Oil Chem Soc. 1967 Mar;44(3):197-9. doi: 10.1007/BF02545265.

DOI:10.1007/BF02545265
PMID:6045083
Abstract
摘要

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引用本文的文献

1
Di-2-ethylhexyl phthalate in thermally oxidized corn oil.
J Am Oil Chem Soc. 1968 Jun;45(6):441-2. doi: 10.1007/BF02655503.
2
Uptake and fate of Di-2-ethylhexyl phthalate in aquatic organisms and in a model ecosystem.
Environ Health Perspect. 1973 Jun;4:27-34. doi: 10.1289/ehp.730427.
3
Phthalate ester plasticizers--why and how they are used.邻苯二甲酸酯类增塑剂——其使用原因及方式
Environ Health Perspect. 1973 Jan;3:3-12. doi: 10.1289/ehp.73033.
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本文引用的文献

1
Chemical reactions involved in the deep fat frying of foods. I. A laboratory apparatus for frying under simulated restaurant conditions.
J Am Oil Chem Soc. 1965 Oct;42(10):878-82. doi: 10.1007/BF02541183.
Di-2-ethylhexyl phthalate in bovine heart muscle mitochondria: its detection, characterization, and specific localization.
牛心肌线粒体中的邻苯二甲酸二（2-乙基己基）酯：其检测、表征及特异性定位
Environ Health Perspect. 1973 Jan;3:141-8. doi: 10.1289/ehp.7303141.
5
Chemical analysis of polymerization products in abused fats and oils.受滥用油脂中聚合产物的化学分析
J Am Oil Chem Soc. 1975 Mar;52(3):96-100. doi: 10.1007/BF02633046.