Hydroperoxide formation in rapeseed oil encapsulated in a glassy food model as influenced by hydrophilic and lipophilic radicals
- 1 February 2000
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 68 (2) , 191-199
- https://doi.org/10.1016/s0308-8146(99)00177-6
Abstract
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