Quantification of Hydroperoxides in Oils and Fats, Oil-in-Water Emulsions, and Food Products by Ferrous Oxidation–Xylenol Orange Method
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Publisher
Springer US
Link
https://link.springer.com/content/pdf/10.1007/978-1-0716-3758-6_13
Reference52 articles.
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5. Frankel EN, Meyer AS (2000) The problems of using one-dimensional methods to evaluate multifunctional food and biological antioxidants. J Sci Food Agric 80(13):1925–1941. https://doi.org/10.1002/1097-0010(200010)80:13%3C1925::AID-JSFA714%3E3.0.CO;2-4
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