Work

Lipid oxidation in foods

Year: 1996

Type: review

Source: Critical Reviews in Food Science and Nutrition

DOI: 10.1080/10408399609527723

Authors: Allen J. St. Angelo, John Vercellotti, Tom Jacks, Michael Legendre

Institution: Southern Regional Research Center

Language: English

Topic: Edible Oils Quality and Analysis

Subfield: Organic Chemistry

Field: Chemistry

Domain: Physical Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2123127046

FWCI: 0.399

Cites: 275

Cited by: 428

Related to: 10