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
Viau, Michèle, Genot, Claude, Ribourg, Lucie, Meynier, AnneVolume:
118
Language:
english
Journal:
European Journal of Lipid Science and Technology
DOI:
10.1002/ejlt.201500103
Date:
March, 2016
File:
PDF, 172 KB
english, 2016