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Impact of Polyunsaturated Fatty Acid Dilution and Antioxidant Addition on Lipid Oxidation Kinetics in Oil/Water

Mitchell D Culler1, Raffaella Inchingolo1, D Julian McClements1

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

Journal of Agricultural and Food Chemistry
|January 6, 2021
PubMed

Keywords:
antioxidantclean labeldilutionemulsionhigh oleic sunflower oil (HOSO)lipid oxidationmedium-chain triglycerides (MCTs)

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