Pro- and antioxidative effect of α-tocopherol on edible oils, triglycerides and fatty acids

JAOCS, Journal of the American Oil Chemists' Society

Volumn 90, Issue 6, 2013, Pages 803-811

  Jerzykiewicz, Maria ^a   Ćwieląg Piasecka, Irmina ^b   Jezierski, Adam ^a  

^a UNIVERSITY OF WROC AW   (Poland)

^b WROC AW UNIVERSITY OF ENVIRONMENTAL AND LIFE SCIENCES   (Poland)

Author keywords

EPR; Fatty acids; Oils; Tocopherol

Indexed keywords

ANTIOXIDANTS; ELECTRON SPIN RESONANCE SPECTROSCOPY; FREE RADICALS; HYDROGEN PEROXIDE; OXIDATION; PARAMAGNETIC RESONANCE; PEROXIDES; VEGETABLE OILS;

ANTIOXIDANT EFFECT; ANTIOXIDATIVE EFFECTS; CARBON-CENTERED RADICALS; FREE RADICAL SCAVENGING; HIGH FREE FATTY ACIDS; HYPERFINE COUPLING CONSTANTS; OILS; OXIDATION REACTIONS;

FATTY ACIDS;

EID: 84878687860     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-013-2227-y     Document Type: Article

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