Enzymic and autoxidation of lipids in low fat foods: model of linoleic acid in emulsified triolein and vegetable oils.

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

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@article{df3fc9a0e85448d3afc2d46c02089341,

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

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

year = "1994",

doi = "10.1016/0308-8146(94)90090-6",

language = "English",

volume = "50",

pages = "39--43",

journal = "Food Chemistry",

issn = "0308-8146",

publisher = "Elsevier",

}

TY - JOUR

T1 - Enzymic and autoxidation of lipids in low fat foods: model of linoleic acid in emulsified triolein and vegetable oils.

AU - Roozen, J.P.

AU - Frankel, E.N.

AU - Kinsella, J.E.

PY - 1994

Y1 - 1994

U2 - 10.1016/0308-8146(94)90090-6

DO - 10.1016/0308-8146(94)90090-6

M3 - Article

SN - 0308-8146

VL - 50

SP - 39

EP - 43

JO - Food Chemistry

JF - Food Chemistry

ER -