Work

Kinetics of lipid oxidation in foods

Year: 1971

Type: article

Source: C R C Critical Reviews in Food Technology

DOI: 10.1080/10408397109527127

Authors: Theodore P. Labuza, L. R. Dugan

Institutions: Massachusetts Institute of Technology, Michigan State University

Language: English

Topic: Edible Oils Quality and Analysis

Subfield: Organic Chemistry

Field: Chemistry

Domain: Physical Sciences

Open Access status: closed

OpenAlex ID: W2162180554

FWCI: 9.905

Cites: 194

Cited by: 908

Related to: 10