Fatty Acid Stable Carbon Isotope Ratios Combined with Oxidation Kinetics for Characterization and Authentication of Walnut Oils-Reference-Cited by-同舟云学术

Fatty Acid Stable Carbon Isotope Ratios Combined with Oxidation Kinetics for Characterization and Authentication of Walnut Oils

Published:2021-06-08 Issue:23 Volume:69 Page:6701-6709
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Zhang Limin¹,Wu Shimin¹^ORCID,Jin Xinyu¹

Affiliation:

1. Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China

Funder

National Natural Science Foundation of China

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.1c01843

Reference29 articles.

1. How To Stabilize ω-3 Polyunsaturated Fatty Acids (PUFAs) in an Animal Feeding Study?—Effects of the Temperature, Oxygen Level, and Antioxidant on Oxidative Stability of ω-3 PUFAs in a Mouse Diet

2. Storage quality of walnut oil containing lycopene during accelerated oxidation

3. Oxidative Stability of Tree Nut Oils

4. Comparison of OXITEST and RANCIMAT methods to evaluate the oxidative stability in frying oils

5. Storage stability and composition changes of three cold-pressed nut oils under refrigeration and room temperature conditions

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