Evaluation of oxidative stability of vegetable oils by monitoring the tendency to radical formation. A comparison of electron spin resonance spectroscopy with the Rancimat method and differential scanning calorimetry

J. Velasco; M. L. Andersen; L. H. Skibsted

Evaluation of oxidative stability of vegetable oils by monitoring the tendency to radical formation. A comparison of electron spin resonance spectroscopy with the Rancimat method and differential scanning calorimetry

J. Velasco, M. L. Andersen, L. H. Skibsted

163 Citationer (Scopus)

Originalsprog	Engelsk
Tidsskrift	Food Chemistry
Vol/bind	85
Udgave nummer	85
Sider (fra-til)	624-632
Antal sider	10
ISSN	0308-8146
Status	Udgivet - 2004

Citationsformater

Evaluation of oxidative stability of vegetable oils by monitoring the tendency to radical formation. A comparison of electron spin resonance spectroscopy with the Rancimat method and differential scanning calorimetry. / Velasco, J.; Andersen, M. L.; Skibsted, L. H.

I: Food Chemistry, Bind 85, Nr. 85, 2004, s. 624-632.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

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