Author:
Michotte D.,Rogez H.,Chirinos R.,Mignolet E.,Campos D.,Larondelle Y.
Subject
General Medicine,Food Science,Analytical Chemistry
Reference18 articles.
1. Peroxide value, acetic–chloroform method;AOCS Official Method Cd 8-53,1996
2. Araújo, J. M. A. (1999). In Química de Alimentos—Teoria e Prática (p. 416). MG: Imprensa Universitária, Universidade Federal de Viçosa.
3. Antioxidant activity of natural flavonoids is governed by the number and location of their aromatic hydroxyl groups;Chen;Chemistry and Physics of Lipids,1996
4. Mechanisms and factors for edible oil oxidation;Choe;Comprehensive Reviews in Food Science and Food Safety,2006
5. Oxidative stabilization of cold pressed sunflower oil using phenol compounds of the same seeds;De Leonardis;Journal of the Science of Food and Agriculture,2003
Cited by
54 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献