Oxidation kinetic studies of oils derived from unmodified and genetically modified vegetables using pressurized differential scanning calorimetry and nuclear magnetic resonance spectroscopy

Author:

Adhvaryu A.,Erhan S.Z.,Liu Z.S.,Perez J.M.

Publisher

Elsevier BV

Subject

Physical and Theoretical Chemistry,Condensed Matter Physics,Instrumentation

Reference44 articles.

1. Autoxidation of saturated fatty acids. A review

2. D.W. Murray, J.M. MacDonald, A.M. White, in: Proceedings of the 11th World Pet. Congress on Processing, transportation and Storage, Vol. 4, London, 1982, p. 447.

3. Charring conditions for the quantitative analysis of Mono-, Di-, and triglycerides by thin-layer chromatography

4. Kinetics of Oxidation of Potato Chips under Constant Temperature and Sine Wave Temperature Conditions

5. F. Shahidi, in: F. Shahidi (Ed.), Natural Antioxidants Chemistry, Health Effects and Application, AOCS Press, Champaign, IL, 1997, p. 1.

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