Abstract
THE antioxygenic activity of several antioxidants on the preservation of vitamin A and carotene in various vegetable oils and hardened fats has been studied. Some of the results of these experiments which have been tested for their practical application in the preservation of vitamin A in fortified margarine are dealt with below.
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References
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FEIGENBAUM, J. Antioxidant Effect of Commercial Lecithin in Fortified Margarine. Nature 157, 770–771 (1946). https://doi.org/10.1038/157770b0
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DOI: https://doi.org/10.1038/157770b0
