Association between tocopherol isoform composition and lipid oxidation in selected multiple edible oils

Food Research International

Volumn 52, Issue 2, 2013, Pages 508-514

  Elisia, Ingrid ^a   Young, John W ^a   Yuan, Yvonne V ^b   Kitts, David D ^a  

^a UNIVERSITY OF BRITISH COLUMBIA   (Canada)

^b RYERSON UNIVERSITY   (Canada)

Author keywords

Conjugated dienes; Lipid oxidation; Pro oxidant; Tocopherol; Vegetable oils

Indexed keywords

CONJUGATED DIENES; FREE RADICAL SCAVENGERS; LIPID OXIDATION; NATURALLY OCCURRING; OXIDATIVE STABILITY; PROOXIDANT; SECONDARY OXIDATION PRODUCTS; TOCOPHEROL;

FREE RADICALS; OIL WELLS; OLEFINS; OXIDANTS; VEGETABLE OILS;

OXIDATION;

EID: 84877647412     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.02.013     Document Type: Article

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