Douny, Caroline <br/><br/>
Linseed oil presents different patterns of oxidation in real-time and accelerated aging assays.  [electronic resource] 

 -  Food chemistry  Oct 2016 
 - 111-5 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1873-7072 
<br/><br/><label>Standard No.: </label>10.1016/j.foodchem.2016.04.010  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Aniline Compounds--analysis<br/>Antioxidants--pharmacology<br/>Food Preservation<br/>Linseed Oil--chemistry<br/>Oxidation-Reduction--drug effects<br/>Peroxides--analysis<br/>Temperature