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Lipid Oxidation in Low-moisture Food: A Review

Leann Barden1, Eric A Decker1

  • 1a Department of Food Science , University of Massachusetts Amherst , Amherst , Massachusetts , USA.

Critical Reviews in Food Science and Nutrition
|November 28, 2013
PubMed

Keywords:
Saturated fatantioxidantslipid oxidation kineticsmonolayershelf lifesnack foodssurface oxidation

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