Thermoinduced Lipid Oxidation of a Culinary Oil: A Kinetic Study of the Oxidation Products by Magnetic Resonance Spectroscopies
Author:
Affiliation:
1. Dipartimento di Scienze Chimiche, Università di Padova, via Marzolo, 1 - 35131 Padova, Italy
Publisher
American Chemical Society (ACS)
Subject
Physical and Theoretical Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jp104295c
Reference36 articles.
1. See, for example:
2. Correspondence
3. Mechanisms and Factors for Edible Oil Oxidation
4. Chemistry of free radical and singlet oxidation of lipids
5. Belitz, H.D.; Grosch, W.; Schieberle, P.Food Chemistry,4th ed.Springer-Verlag:Berlin, Heidelberg, 2009; p205.
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