Evaluation on the oxidative stability of edible oil by electron spin resonance spectroscopy-Reference-Cited by-同舟云学术

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Evaluation on the oxidative stability of edible oil by electron spin resonance spectroscopy

Published:2020-03 Issue: Volume:309 Page:125714
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Jiang Shouhao,Xie Yunfei,Li Mi,Guo Yahui,Cheng Yuliang,Qian He,Yao Weirong

Funder

National Key R&D Program of China

Natural Science Foundation of Jiangsu Province

Food Science and Technology

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference26 articles.

1. Electron spin resonance spin trapping identification of radicals formed during aerobic forced aging of beer;Andersen;Journal of Agricultural and Food Chemistry,1998

2. Shelf life analysis of beer using an automated lag-time EPR system;Barr;Spectroscopy,2001

3. Influence of malt source on beer chemistry, flavor, and flavor stability;Bettenhausen;Food Research International,2018

4. Spin trapping: ESR parameters of spin adducts 1474 1528V;Buettner;Free Radical Biology & Medicine,1987

5. Characterization of lipid oxidation process of beef during repeated freeze-thaw by electron spin resonance technology and Raman spectroscopy;Chen;Food Chemistry,2018

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