Enzymic and autoxidation of lipids in low fat foods: model of linoleic acid in emulsified hexadecane.

J.P. Roozen, E.N. Frankel, J.E. Kinsella

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@article{9897370a050a4c4b88fe573190ebd00c,

title = "Enzymic and autoxidation of lipids in low fat foods: model of linoleic acid in emulsified hexadecane.",

author = "J.P. Roozen and E.N. Frankel and J.E. Kinsella",

year = "1994",

doi = "10.1016/0308-8146(94)90089-2",

language = "English",

volume = "50",

pages = "33--38",

journal = "Food Chemistry",

issn = "0308-8146",

publisher = "Elsevier",

}