Evaluation of oxidative stability of vegetable oils by monitoring the tendency to radical formation. A comparison of electron spin resonance spectroscopy with the Rancimat method and differential scanning calorimetry
- 31 May 2004
- journal article
- Published by Elsevier BV in Food Chemistry
- Vol. 85 (4), 623-632
- https://doi.org/10.1016/j.foodchem.2003.07.020
Abstract
No abstract availableKeywords
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