Impact of Surface-Active Compounds on Physicochemical and Oxidative Properties of Edible Oil
Author:
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/jf072071o
Reference55 articles.
1. Role of Physical Structures in Bulk Oils on Lipid Oxidation
2. Ability of Lipid Hydroperoxides To Partition into Surfactant Micelles and Alter Lipid Oxidation Rates in Emulsions
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