@article{oai:ir.kagoshima-u.ac.jp:00010596,
 author = {河野, 恵宣 and KAWANO, Yoshinobu and 中武, 紘徳 and NAKATAKE, Hironori and 幡手, 泰雄 and HATATE, Yasuo},
 journal = {鹿児島大学工学部研究報告, The research reports of the Faculty of Engineering, Kagoshima University},
 month = {Nov},
 note = {A kinetic approach to the oxidation of trioleil was carried out. The production and decomposition rates of hydroperoxide of trioleil were measured under temperatures ranging from 373 K to 393 K and a concentration ranging from 20 to 50 % of the weight of trioleil diluted by methyl laurate. The experimental result was analyzed using the same reaction mechanism as in oxidation of oleic acid. The rate of the production of hydroperoxide is represented by the following equation: ... [the rest omitted]},
 pages = {87--91},
 title = {自動酸化による食品油脂の劣化(第6報) : トリオレインの自動酸化過程における過酸化物の生成速度と分解速度},
 volume = {31},
 year = {1989}
}