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

Le Gresley, Adam, Ampem, Gilbert, Grootveld, Martin, Percival, Benita C. and Naughton, Declan P. (2019) Characterisation of peroxidation products arising from culinary oils exposed to continuous and discontinuous thermal degradation processes. Food and Function, 10, pp. 7952-7966. ISSN (print) 2042-6496

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Item Type: Article
Research Area: Allied health professions and studies
Chemistry
Faculty, School or Research Centre: Faculty of Science, Engineering and Computing
Faculty of Science, Engineering and Computing > School of Life Sciences, Pharmacy and Chemistry
Depositing User: Declan Naughton
Date Deposited: 04 Dec 2019 08:45
Last Modified: 17 Dec 2019 08:39
DOI: https://doi.org/10.1039/c9fo02065a
URI: http://eprints.kingston.ac.uk/id/eprint/44460

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