Amounts of the reactive aldehydes, malonaldehyde, 4-hydroxy-2-hexenal, and 4-hydroxy-2-nonenal in fresh and oxidized edible oils do not necessary reflect their peroxide and anisidine values

European Journal of Lipid Science and Technology

Volumn 118, Issue 3, 2016, Pages 435-444

  Viau, Michèle ^a   Genot, Claude ^a   Ribourg, Lucie ^a   Meynier, Anne ^a  

^a INRA   (France)

Author keywords

Anisidine value; Auto oxidation; Conjugated dienes; Edible oils; Hydroperoxydes; Hydroxyalkenals; Malondialdehyde; Peroxide value

Indexed keywords

EID: 84959504164     PISSN: 14387697     EISSN: 14389312     Source Type: Journal    
DOI: 10.1002/ejlt.201500103     Document Type: Article

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