The Relationship between the Physicochemical Properties of Antioxidants and Their Ability to Inhibit Lipid Oxidation in Bulk Oil and Oil-in-Water Emulsions-Reference-Cited by-同舟云学术

The Relationship between the Physicochemical Properties of Antioxidants and Their Ability to Inhibit Lipid Oxidation in Bulk Oil and Oil-in-Water Emulsions

Published:2005-05-11 Issue:12 Volume:53 Page:4982-4988
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Chaiyasit Wilailuk¹,McClements D. Julian¹,Decker Eric A.¹

Affiliation:

1. Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0501239

Reference34 articles.

1. Frankel, E. N.Lipid Oxidation; The Oily Press: Dundee, Scotland, 1998.

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