Work

Antioxidants in lipid foods and their impact on food quality

Year: 1996

Type: article

Source: Food Chemistry

DOI: 10.1016/0308-8146(96)00067-2

Author: Edwin N. Frankel

Institution: University of California, Davis

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: W2154464290

FWCI: 2.557

Cites: 29

Cited by: 430

Related to: 10