Erratum : Stabilité des huiles alimentaires au cours de leur stockage
Vegetable oils are chemically unstable due to the sensitivity to oxidation of their unsaturated fatty acids. The oxidative mechanisms are based on complex and radical reactions that always result in a significant loss of oil quality in both sensorial (rancidity) and nutritional values (loss of polyu...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2013-05-01
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| Series: | Oléagineux, Corps gras, Lipides |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1051/ocl.2013.0511 |