Characterization of the Oxidation of Rapeseed and Butter Oil Triacylglycerols by Four Analytical Methods-Reference-Cited by-同舟云学术

Characterization of the Oxidation of Rapeseed and Butter Oil Triacylglycerols by Four Analytical Methods

Published:1997-12 Issue:8 Volume:30 Page:807-813
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Lampi A.-M.,Piironen V.,Hopia A.,Koivistoinen P.

Publisher

Elsevier BV

Subject

Food Science

Reference25 articles.

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4. Mechanism of free radical oxidation of unsaturated lipids;Porter;Lipids,1995

5. Natural and biological antioxidants in foods and biological systems. Their mechanism of action, applications and implications;Frankel;Lipid Technology,1995

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