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Epoxy and hydroxy fatty acids as non-volatile lipid oxidation products in oat

Zhen Yang1, Vieno Piironen1, Anna-Maija Lampi1

  • 1Department of Food and Nutrition, University of Helsinki, P.O. Box 66, FI-00014 Helsinki, Finland.

Food Chemistry
|June 9, 2019
PubMed

Keywords:
Epoxy and hydroxy fatty acidsLipid hydrolysisLipid oxidationOatPeroxygenase activity

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