Electron paramagnetic resonance (EPR)-verified autoxidation and hydrolysis induce lipid degradation in pan-fried

Pengyuan Wei1, Jingjing Lun1, Yihang Ding1

  • 1College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.

Food Chemistry: X
|September 25, 2026
PubMed