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 Citations (Scopus)

Original language	English
Journal	Food Chemistry
Volume	85
Issue number	85
Pages (from-to)	624-632
Number of pages	10
ISSN	0308-8146
Publication status	Published - 2004

Cite this

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.
In: Food Chemistry, Vol. 85, No. 85, 2004, p. 624-632.

Research output: Contribution to journal › Journal article › Research › peer-review

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AU - Skibsted, L. H.

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