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Analytical Methods for Lipid Oxidation and Antioxidant Capacity in Food Systems
Lipid oxidation is the most crucial quality parameter in foods. Many methods were developed to determine the level of oxidation and antioxidant activity. This review compares the methods used to determine lipid oxidation and antioxidant capacity in foods. Lipid oxidation methods developed are based...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2021
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8533275/ https://www.ncbi.nlm.nih.gov/pubmed/34679722 http://dx.doi.org/10.3390/antiox10101587 |