Effect of Antioxidants on Oxidative Stability of Edible Fats and Oils: Thermogravimetric Analysis-Reference-Cited by-同舟云学术

Effect of Antioxidants on Oxidative Stability of Edible Fats and Oils: Thermogravimetric Analysis

Published:2004-01-16 Issue:3 Volume:52 Page:587-591
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

van Aardt Marleen¹,Duncan Susan E.¹,Long Timothy E.¹,O'Keefe Sean F.¹,Marcy Joseph E.¹,Sims Susan R.¹

Affiliation:

1. Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Duck Pond Drive, Blacksburg, Virginia 24061, Department of Chemistry, Virginia Polytechnic Institute and State University, West Campus Drive, Blacksburg, Virginia 24061, and Eastman Chemical Co., Kingsport, Tennessee 37662-5125

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf030304f

Reference29 articles.

1. Singlet oxygen oxidation of foods

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