Electron spin resonance spectroscopy: A promising method for studying lipid oxidation in foods

Lipid Technology

Volumn 22, Issue 4, 2010, Pages 87-90

  Roman, Olesea ^a   Maillard, Marie Noëlle ^a   Plessis, Cédric ^b   Riquet, Anne Marie ^b  

^a AGROPARISTECH   (France)

^b Université Paris Saclay

Author keywords

[No Author keywords available]

Indexed keywords

ELECTROSPINNING; MAGNETIC MOMENTS; OXIDATION; REACTION INTERMEDIATES; SPIN DYNAMICS;

ANTIRADICAL ACTIVITIES; LIPID OXIDATION; NUTRITIONAL PROPERTIES; OXIDATIVE REACTION; RADICAL SPECIES; SHELF LIFE;

ELECTRON SPIN RESONANCE SPECTROSCOPY;

EID: 77953529899     PISSN: 0956666X     EISSN: 18635377     Source Type: Journal    
DOI: 10.1002/lite.201000009     Document Type: Article

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