Tomassetti, M <br/><br/>
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 
<br/><br/> Publication Type: Comparative Study; Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1873-7072 
<br/><br/><label>Standard No.: </label>10.1016/j.foodchem.2012.10.131  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Biosensing Techniques--instrumentation<br/>Free Radicals--analysis<br/>Hot Temperature<br/>Kinetics<br/>Olive Oil<br/>Peanut Oil<br/>Plant Oils--chemistry