Mechanism of the initial oxidation of monounsaturated fatty acids.

Ding, Cong; Wang, Lu; Yao, YunPing; Li, Changmo

Ding, Cong; Wang, Lu; Yao, YunPing; Li, Changmo.

Afiliação

Ding C; State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.
Wang L; State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.
Yao Y; State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China. Electronic address: yaoyunping1314@163.com.
Li C; State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China; Tianjin Guifaxiang 18th Street Mahua Food Co., Ltd, Tianjin 300221, China. Electronic address: licm@tust.edu.cn.

Food Chem ; 392: 133298, 2022 Oct 30.

Article em En | MEDLINE | ID: mdl-35660978

Assuntos

Ácidos Graxos Monoinsaturados; Ácidos Graxos Insaturados; Ácidos Graxos; Ácidos Graxos Insaturados/química; Peróxido de Hidrogênio; Oxirredução

Palavras-chave

DFT; Free radicals; Hydroperoxides; Oleic acid; SEM

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Ácidos Graxos Monoinsaturados / Ácidos Graxos Insaturados Tipo de estudo: Prognostic_studies Idioma: En Revista: Food Chem Ano de publicação: 2022 Tipo de documento: Article País de afiliação: China

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