Characterisation of peroxidation products arising from culinary oils exposed to continuous and discontinuous thermal degradation processes

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@article{3f721ffa9d25442fab59adc726e32975,

title = "Characterisation of peroxidation products arising from culinary oils exposed to continuous and discontinuous thermal degradation processes",

keywords = "Allied health professions and studies",

author = "\{Le Gresley\}, Adam and Gilbert Ampem and Martin Grootveld and Percival, \{Benita C.\} and Naughton, \{Declan P.\}",

year = "2019",

month = dec,

day = "1",

doi = "10.1039/c9fo02065a",

language = "English",

volume = "10",

pages = "7952--7966",

journal = "Food and Function",

issn = "2042-6496",

publisher = "Royal Society of Chemistry",

}

TY - JOUR

T1 - Characterisation of peroxidation products arising from culinary oils exposed to continuous and discontinuous thermal degradation processes

AU - Le Gresley, Adam

AU - Ampem, Gilbert

AU - Grootveld, Martin

AU - Percival, Benita C.

AU - Naughton, Declan P.

PY - 2019/12/1

Y1 - 2019/12/1

KW - Allied health professions and studies

U2 - 10.1039/c9fo02065a

DO - 10.1039/c9fo02065a

M3 - Article

SN - 2042-6496

VL - 10

SP - 7952

EP - 7966

JO - Food and Function

JF - Food and Function

ER -