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- W4245172338 abstract "There are various methods available for measurement of lipid oxidation in foods.Changes in chemical, physical, or organoleptic properties of fats and oils during oxidation may be monitored to assess the extent of lipid oxidation. However, there is no uniform and standard method for detecting all oxidative changes in all food systems. The available methods to monitor lipid oxidation in foods and biological systems may be divided into two groups. The first group measures primary oxidative changes and the second determines secondary changes that occur in each system." @default.
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- W4245172338 date "2012-12-16" @default.
- W4245172338 modified "2023-10-03" @default.
- W4245172338 title "Methods for detention of lipid rancidity" @default.
- W4245172338 doi "https://doi.org/10.34101/actaagrar/50/2576" @default.
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