bha


Chemistry, Pharmacology.

  1. butylated hydroxyanisole: the synthetic antioxidant C11H16O2, used to retard rancidity in foods, pharmaceuticals, and other products containing fat or oil.

n.

  1. A white, waxy phenolic antioxidant used to preserve fats and oils, especially in foods.

Leave a Reply

Your email address will not be published. Required fields are marked *

49 queries 1.099