Potential use of electron spin resonance spectroscopy for evaluating the oxidative status of potato flakes

Author: Nissen L.R.   Huynh-Ba T.   Petersen M.A.   Bertelsen G.   Skibsted L.H.  

Publisher: Elsevier

ISSN: 0308-8146

Source: Food Chemistry, Vol.79, Iss.3, 2002-11, pp. : 387-394

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Abstract