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Application of colorimetric method for determination of lipid peroxides in foods

Author:
Takechi, T., Takamura, H., Matoba, T.
Source:
Food science and technology research 2004 v.10 no.4 pp. 460-463
ISSN:
1344-6606
Subject:
olive oil, rapeseed oil, soybean oil, corn oil, oxidative stability, lipid peroxidation, peroxide value, colorimetry, free amino acids, triacylglycerols, phospholipids, potassium iodide, peroxides
Agid:
2021395