Evidence of the Formation of Light Polycyclic Aromatic...

Journal of Agricultural and Food Chemistry 2008 / 03 Vol. 56; Iss. 6

Evidence of the Formation of Light Polycyclic Aromatic Hydrocarbons during the Oxidation of Edible Oils in Closed Containers at Room Temperature

Guillén, María D., Goicoechea, Encarnación, Palencia, Gemma, Cosmes, Nerea
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Volume:
56
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf072974h
Date:
March, 2008
File:
PDF, 158 KB
english, 2008
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