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Volumn 103, Issue 3, 2007, Pages 717-724

Oxidative stability of snack and cereal products in relation to moisture sorption

Author keywords

Humidity; Lipid oxidation; Muesli; Oatmeal; Peanuts; Pork scratchings; Sorption isotherm; Water activity

Indexed keywords

FREE RADICAL; HEXANAL; SODIUM CHLORIDE;

EID: 33847100967     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.09.012     Document Type: Article
Times cited : (52)

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