Hydroperoxide formation in rapeseed oil encapsulated in a glassy food model as influenced by hydrophilic and lipophilic radicals
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Originalsprog | Engelsk |
---|---|
Tidsskrift | Food Chemistry |
Vol/bind | 68 |
Sider (fra-til) | 191-199 |
Antal sider | 9 |
ISSN | 0308-8146 |
Status | Udgivet - 2000 |
ID: 7760702