Assessment of Fish Oil Oxidation Using Low-Field Proton Nuclear Magnetic Resonance Spectroscopy
Author:
Affiliation:
1. Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Rd., Columbus, Ohio 43210, United States
2. College of Arts and Sciences, The Ohio State University, 1885 Neil Avenue Mall, Columbus, Ohio 43210, United States
Publisher
American Chemical Society (ACS)
Subject
Organic Chemistry,Chemistry (miscellaneous),Food Science,Analytical Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.3c00179
Reference19 articles.
1. Role of fish oil in human health and possible mechanism to reduce the inflammation
2. Challenges in Analyzing Lipid Oxidation
3. Mechanism, indexes, methods, challenges, and perspectives of edible oil oxidation analysis
4. Methods to determine extent of oxidation
5. Novel approach to study fish oil oxidation using 1H nuclear magnetic resonance spectroscopy
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