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Impact of iron, chelators, and free fatty acids on lipid oxidation in low-moisture crackers

Leann Barden1, Daniel Vollmer, David Johnson

  • 1Department of Food Science, University of Massachusetts Amherst , 102 Holdsworth Way, Amherst, Massachusetts 01003, United States.

Journal of Agricultural and Food Chemistry
|February 3, 2015
PubMed

Keywords:
antioxidantsconfocal microscopycrackersfree fatty acidironlipid oxidationlow-moisture foodsprooxidant metals

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