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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Official URL:	https://doi.org/10.1039/c9fo02065a
Item Type:	Article
Research Area:	Research Areas > Allied health professions and studies Research Areas > 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
Date Deposited:	04 Dec 2019 08:45
Last Modified:	06 Oct 2020 15:43
DOI:	https://doi.org/10.1039/c9fo02065a
URI:	https://eprints.kingston.ac.uk/id/eprint/44460

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