Role of association colloids in bulk oils on lipid oxidation
Lipid oxidation leads to quality deterioration of foods high in unsaturated fatty acids. Edible oils contain surface active compounds and water that can form physical structures known as association colloids. To better understand the influence of physical structures on the oxidative stability of bul...
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| Language: | ENG |
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ScholarWorks@UMass Amherst
2007
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| Online Access: | https://scholarworks.umass.edu/dissertations/AAI3289208 |