The role of polydimethylsiloxane in suppressing the evolution of lipid oxidation products in thermo-oxidised sunflower oil: influence of stirring processes

Gilbert Ampem; Adam Le Gresley; Martin Grootveld; Declan P. Naughton

doi:10.3389/fnut.2021.721736

The role of polydimethylsiloxane in suppressing the evolution of lipid oxidation products in thermo-oxidised sunflower oil: influence of stirring processes

Gilbert Ampem
, Adam Le Gresley
, Martin Grootveld
, Declan P. Naughton

Research output: Contribution to journal › Article › peer-review

Original language	English
Article number	721736
Journal	Frontiers in Nutrition
Volume	8
Early online date	10 Aug 2021
DOIs	https://doi.org/10.3389/fnut.2021.721736
Publication status	Published - 10 Aug 2021

Keywords

Agriculture, veterinary and food science

Access to Document

10.3389/fnut.2021.721736

LeGresley-A-49560-VoRFinal published version, 2.61 MBLicence: CC BY

https://doi.org/10.3389/fnut.2021.721736

Cite this

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title = "The role of polydimethylsiloxane in suppressing the evolution of lipid oxidation products in thermo-oxidised sunflower oil: influence of stirring processes",

keywords = "Agriculture, veterinary and food science",

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

year = "2021",

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doi = "10.3389/fnut.2021.721736",

language = "English",

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T2 - influence of stirring processes

AU - Ampem, Gilbert

AU - Le Gresley, Adam

AU - Grootveld, Martin

AU - Naughton, Declan P.

PY - 2021/8/10

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KW - Agriculture, veterinary and food science

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DO - 10.3389/fnut.2021.721736

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SN - 2296-861X

VL - 8

JO - Frontiers in Nutrition

JF - Frontiers in Nutrition

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