Evaluation of oxidative stability of vegetable oils by monitoring the tendency to radical formation. A comparison of electron spin resonance spectroscopy with the Rancimat method and differential scanning calorimetry

J. Velasco; M. L. Andersen; L. H. Skibsted

Evaluation of oxidative stability of vegetable oils by monitoring the tendency to radical formation. A comparison of electron spin resonance spectroscopy with the Rancimat method and differential scanning calorimetry

J. Velasco, M. L. Andersen, L. H. Skibsted

Research output: Contribution to journal › Journal article › Research › peer-review

218 Citations (Scopus)

Original language	English
Journal	Food Chemistry
Volume	85
Issue number	85
Pages (from-to)	624-632
Number of pages	10
ISSN	0308-8146
Publication status	Published - 2004

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Evaluation of oxidative stability of vegetable oils by monitoring the tendency to radical formation. A comparison of electron spin resonance spectroscopy with the Rancimat method and differential scanning calorimetry. / Velasco, J.; Andersen, M. L.; Skibsted, L. H.
In: Food Chemistry, Vol. 85, No. 85, 2004, p. 624-632.

Research output: Contribution to journal › Journal article › Research › peer-review

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AU - Andersen, M. L.

AU - Skibsted, L. H.

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