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
Research output: Contribution to journal › Journal article › Research › peer-review
Original language | English |
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Journal | Food Chemistry |
Volume | 85 |
Issue number | 85 |
Pages (from-to) | 624-632 |
Number of pages | 10 |
ISSN | 0308-8146 |
Publication status | Published - 2004 |
ID: 7958419