Proton Low Field NMR Relaxation Time Domain Sensor for Monitoring of Oxidation Stability of PUFA-Rich Oils and Emulsion Products
The nutritional characteristics of fatty acid (FA) containing foods are strongly dependent on the FA’s chemical/morphological arrangements. Paradoxically the nutritional, health enhancing FA polyunsaturated fatty acids (PUFAs) are highly susceptible to oxidation into harmful toxic side products duri...
Main Authors: | Maysa T. Resende, Tatiana Osheter, Charles Linder, Zeev Wiesman |
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Format: | Article |
Language: | English |
Published: |
MDPI AG
2021-06-01
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Series: | Foods |
Subjects: | |
Online Access: | https://www.mdpi.com/2304-8158/10/6/1385 |
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