Competitive oxidation of fatty acids. Effect of the carboxylic group and of saturated fatty acids
- 1 October 1977
- journal article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 28 (10), 921-926
- https://doi.org/10.1002/jsfa.2740281010
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
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- A kinetic study of the competitive oxidation of oleic acid-linoleic acid mixturesJournal of the Science of Food and Agriculture, 1975
- SORPTION HYSTERESIS AND CHEMICAL REACTIVITY: LIPID OXIDATIONJournal of Food Science, 1973
- Autoxidation of saturated fatty acids. A reviewJournal of Agricultural and Food Chemistry, 1968
- Free radical autoxidations of hydrocarbonsAccounts of Chemical Research, 1968
- Autoxidation of saturated fatty acids. I. The initial products of autoxidation of methyl palmitateLipids, 1968