Lipid Oxidation in Low-moisture Food: A Review
Author:
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10408398.2013.848833
Reference143 articles.
1. The Significance of Glass Transition Temperature in Processing of Selected Fried Food Products: A Review
2. Effect of tertiarybutylhydroquinone on lipid oxidation in fish crackers
3. Relationships between Free Radical Scavenging and Antioxidant Activity in Foods
4. Oxygen permeation through an oil-encapsulating glassy food matrix studied by ESR line broadening using a nitroxyl spin probe
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