Acetone as Indicator of Lipid Oxidation in Stored Margarine

Margarine contains a minimum of 80% fat and is therefore prone to lipid oxidation. While lipid oxidation in vegetable oils and o/w emulsions has been thoroughly investigated, studies about the oxidative stability and the identification of potential indicators of lipid oxidation in margarine are scar...

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Detalles Bibliográficos
Autores principales: Fruehwirth, Sarah, Egger, Sandra, Flecker, Thomas, Ressler, Miriam, Firat, Nesrin, Pignitter, Marc
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7825023/
https://www.ncbi.nlm.nih.gov/pubmed/33418921
http://dx.doi.org/10.3390/antiox10010059

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7825023/
https://www.ncbi.nlm.nih.gov/pubmed/33418921
http://dx.doi.org/10.3390/antiox10010059

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