Open AccessThe Study of Oxidative Processes in Walnut Fats during Storage
Author(s) -
Л Г Елисеева,
Peter Gorozhanin,
Olga V. Yurina
Publication year - 2016
Publication title -
indian journal of science and technology
Language(s) - English
Resource type - Journals
eISSN - 0974-6846
pISSN - 0974-5645
DOI - 10.17485/ijst/2016/v9i38/96522
Subject(s) - peroxide value , thiobarbituric acid , food science , peroxide , chemistry , lipid oxidation , polyunsaturated fatty acid , organoleptic , oxidative phosphorylation , taste , fatty acid , food preservation , acid value , shelf life , lipid peroxidation , biochemistry , antioxidant , organic chemistry