Hydroperoxide formation in rapeseed oil encapsulated in a glassy food model as influenced by hydrophilic and lipophilic radicals - nonenzymatic browning in glassy and liquid systems

Author： Orlien V.   Andersen A.B.   Sinkko T.   Skibsted L.H.  

Publisher： Elsevier

ISSN： 0308-8146

Source： Food Chemistry, Vol.68, Iss.2, 2000-02, pp. : 191-199

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