Hydroperoxide formation in rapeseed oil encapsulated in a glassy food model as influenced by hydrophilic and lipophilic radicals
- 29 February 2000
- journal article
- Published by Elsevier BV in Food Chemistry
- Vol. 68 (2), 191-199
- https://doi.org/10.1016/s0308-8146(99)00177-6