A microcalorimetry study on the oxidation of linoleic acid and the control of rancidity.
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DOI: 10.1016/j.talanta.2016.12.012
Abstract: The oxidative deterioration of unsaturated lipids fatty acids is a great concern for the food industry as it is associated with the development of rancid off-odors and the reduction of food quality. This work describes… read more here.
Keywords: microcalorimetry study; oxidation; oxidation linoleic; linoleic acid ... See more keywords