Biosensors for monitoring the isothermal breakdown kinetics of peanut oil heated at 180°C. Comparison with results obtained for extra virgin olive oil.
Tomassetti, M
Biosensors for monitoring the isothermal breakdown kinetics of peanut oil heated at 180°C. Comparison with results obtained for extra virgin olive oil. [electronic resource] - Food chemistry Oct 2013 - 700-10 p. digital
Publication Type: Comparative Study; Journal Article; Research Support, Non-U.S. Gov't
1873-7072
10.1016/j.foodchem.2012.10.131 doi
Biosensing Techniques--instrumentation
Free Radicals--analysis
Hot Temperature
Kinetics
Olive Oil
Peanut Oil
Plant Oils--chemistry
Biosensors for monitoring the isothermal breakdown kinetics of peanut oil heated at 180°C. Comparison with results obtained for extra virgin olive oil. [electronic resource] - Food chemistry Oct 2013 - 700-10 p. digital
Publication Type: Comparative Study; Journal Article; Research Support, Non-U.S. Gov't
1873-7072
10.1016/j.foodchem.2012.10.131 doi
Biosensing Techniques--instrumentation
Free Radicals--analysis
Hot Temperature
Kinetics
Olive Oil
Peanut Oil
Plant Oils--chemistry