Ampem, Gilbert, Le Gresley, Adam, Grootveld, Martin and Naughton, Declan P. (2022) Nuclear magnetic resonance spectroscopic analysis of the evolution of peroxidation products arising from culinary oils exposed to thermal oxidation : an investigation employing ¹H and ¹H-¹H COSY and TOCSY techniques. Foods, 11(13), p. 1864. ISSN (online) 2304-8158

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Official URL:	https://doi.org/10.3390/foods11131864
Item Type:	Article
Additional Information:	This work was supported by Kingston University, UK and the Doctoral Training Alliance.
Research Area:	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:	07 Jul 2022 12:58
Last Modified:	07 Jul 2022 12:58
DOI:	https://doi.org/10.3390/foods11131864
URI:	https://eprints.kingston.ac.uk/id/eprint/51977

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