Water content, critical micelle concentration of phospholipids and formation of association colloids as factors influencing autoxidation of rapeseed oil
Author:
Affiliation:
1. Department of Food Biochemistry and Analysis Poznań University of Life Sciences Poznań Poland
2. Institute of Food Technology of Plant Origin Poznań University of Life Sciences Poznań Poland
Funder
Narodowe Centrum Nauki
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.11376
Reference25 articles.
1. Influence of native antioxidants on the formation of fatty acid hydroperoxides in model systems
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5. Synergism of phosphatidylcholine on the antioxidant properties of α-tocopherol in corn oils under different relative humidity
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