Accelerated oxidation method and simple kinetic model for predicting thermooxidative stability of edible oils under storage conditions-Reference-Cited by-同舟云学术

Accelerated oxidation method and simple kinetic model for predicting thermooxidative stability of edible oils under storage conditions

Published:2021-09 Issue: Volume:29 Page:100739
ISSN:2214-2894
Container-title:Food Packaging and Shelf Life
language:en
Short-container-title:Food Packaging and Shelf Life

Author:

Kreps František^ORCID,Dubaj Tibor,Krepsová Zuzana

Funder

European Regional Development Fund

Agentúra na Podporu Výskumu a Vývoja

Publisher

Elsevier BV

Subject

Microbiology (medical),Polymers and Plastics,Safety, Risk, Reliability and Quality,Biomaterials,Food Science

Reference38 articles.

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4. Peroxide value acetic acid-chloroform method;AOCS, & Cd8-53,1993

5. Shelf-life assessment of food undergoing oxidation–a review;Calligaris;Critical Reviews in Food Science and Nutrition,2016

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