Kinetic modeling of malondialdehyde reactivity in oil to simulate actual malondialdehyde formation upon lipid oxidation

Food Research International - Tập 140 - Trang 110063 - 2021
Angelique Vandemoortele1, Philippe M. Heynderickx2,3, Ludivine Leloup1, Bruno De Meulenaer1
1NutriFOODchem Unit, Department of Food Technology, Safety and Health (Partner in Food2Know), Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium
2Center for Environmental and Energy Research (CEER) – Engineering of Materials via Catalysis and Characterization, Ghent University Global Campus, 119-5 Songdomunhwa-Ro, Yeonsu-Gu, Incheon 406-840, South Korea
3Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium

Tài liệu tham khảo

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