Lipid Oxidation In Food And Biological Systems
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This book offers a new physical chemistry perspective on the control of lipid oxidation reactions by antioxidants, and it further explores the application of se
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The material presented in this book deals with basic mechanisms of free radical reactions in autoxidation processes and anitoxidant suppression of autoxidation
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This book describes the methods of analysis and determination of oxidants and oxidative stress in biological systems. Reviews and protocols on select methods of
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Type: BOOK - Published: 1988 - Publisher: The American Oil Chemists Society
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Type: BOOK - Published: 2015-08-15 - Publisher: Elsevier
Lipid oxidation in food systems is one of the most important factors which affect food quality, nutrition, safety, color and consumers’ acceptance. The contro
