Lipid Oxidation in Food
Discusses the mechanisms of free radical oxidation and their control through critical chemical interactions. Includes coverage of how hydroperoxides resulting from lipid oxidation may adversely affect flavor, aroma, taste, nutritional value, and overall food quality. Examines mechanisms offree-radic...
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| Corporate Authors: | , , |
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| Other Authors: | |
| Format: | Book |
| Language: | English |
| Published: |
Washington DC
American Chemical Society
1992
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| Series: | ACS symposium series
500 |
| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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Analysis of lipid oxidation