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Evaluation on the oxidative stability of edible oil by electron spin resonance spectroscopy

Shouhao Jiang1, Yunfei Xie1, Mi Li1

  • 1State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China.

Food Chemistry
|November 1, 2019
PubMed

Keywords:
Edible oilElectron spin resonanceFree radicalOxidative stabilityRancimatSpin trapping

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