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Relative contribution of initial quality indicators and chemical composition data to the initiation and propagation

Reza Farhoosh1

  • 1Ferdowsi University of Mashhad, Faculty of Agriculture, Department of Food Science and Technology, P.O. Box 917751163, Mashhad, Iran.

Food Chemistry
|February 27, 2025
PubMed

Keywords:
Initiation oxidizabilityLipid hydroperoxidesOxidative stabilityPeroxidationPropagation oxidizability

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