Proton Low Field NMR Relaxation Time Domain Sensor for Monitoring of Oxidation Stability of PUFA-Rich Oils and Emulsion Products

The nutritional characteristics of fatty acid (FA) containing foods are strongly dependent on the FA’s chemical/morphological arrangements. Paradoxically the nutritional, health enhancing FA polyunsaturated fatty acids (PUFAs) are highly susceptible to oxidation into harmful toxic side products duri...

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Detalles Bibliográficos
Autores principales: Resende, Maysa T., Osheter, Tatiana, Linder, Charles, Wiesman, Zeev
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8232597/
https://www.ncbi.nlm.nih.gov/pubmed/34203981
http://dx.doi.org/10.3390/foods10061385

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8232597/
https://www.ncbi.nlm.nih.gov/pubmed/34203981
http://dx.doi.org/10.3390/foods10061385

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