Oxidation of oleic acid under pulsed electric field processing Article

Zhao, Wei, Yang, Ruijin, Shi, Xueqian et al. (2011). Oxidation of oleic acid under pulsed electric field processing . FOOD RESEARCH INTERNATIONAL, 44(5), 1463-1467. 10.1016/j.foodres.2011.03.022

cited authors

  • Zhao, Wei; Yang, Ruijin; Shi, Xueqian; Pan, Kang; Zhang, Sha; Zhang, Wenbin; Hua, Xiao

authors

publication date

  • June 1, 2011

published in

keywords

  • BEVERAGE
  • CAROTENOIDS
  • COLOR
  • EDIBLE OILS
  • EGG-WHITE
  • Electron spin resonance spectroscopy (ESR)
  • Food Science & Technology
  • Life Sciences & Biomedicine
  • ORANGE JUICE
  • Oleic acid
  • Oxidation
  • Pulsed electric field (PEF)
  • QUALITY
  • STORAGE
  • Science & Technology
  • VITAMIN-C

Digital Object Identifier (DOI)

publisher

  • ELSEVIER SCIENCE BV

start page

  • 1463

end page

  • 1467

volume

  • 44

issue

  • 5