Evaluating Electron Paramagnetic Resonance (EPR) to Measure Lipid Oxidation Lag Phase for Shelf-Life Determination of Oils
Author:
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Link
http://link.springer.com/content/pdf/10.1007/s11746-016-2927-1.pdf
Reference26 articles.
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4. Kerrihard AL, Pegg RB, Sarkar A, Craft BD (2015) Update on the methods for monitoring UFA oxidation in food products. Eur J Lipid Sci Technol 117(1):1–14
5. Roman O, Maillard M-N, Plessis C, Riquet A-M (2010) Electron spin resonance spectroscopy: a promising method for studying lipid oxidation in foods. Lipid Technology 22(4):87–90
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