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Spectral properties of oxidation products of retinyl acetate

Spectral properties of oxidation products of retinyl acetate

Mitteilungen aus dem Gebiete der Lebensmitteluntersuchung und Hygiene 73(2): 166-173

Substances (14) chromatographically isolated from oxidized retinyl acetate are characterized by their spectral properties (fluorescence and UV spectra, spectra of complex compounds with SbCl3). The course of oxidation was followed by UV and visible spectrometry and fluorometry. [This study relates to food preparation.].

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Accession: 006459791

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