Characterisation of peroxidation products arising from culinary oils exposed to continuous and discontinuous thermal degradation processes
Keyword(s):
High-resolution NMR analysis has been used, for the first time, to identify, putatively, two new secondary aldehydic lipid oxidation products in culinary oils.
1967 ◽
Vol 70
(4)
◽
pp. 460-465
Keyword(s):
1970 ◽
Vol 73
(10)
◽
pp. 2134-2142
Keyword(s):
1996 ◽
Vol 44
(4)
◽
pp. 1091-1095
◽