Effect of temperature on thermal oxidation of palmitic acid studied by combination of EPR spin trapping technique and SPME-GC–MS/MS

Published 2017 View Full Article

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Title
Effect of temperature on thermal oxidation of palmitic acid studied by combination of EPR spin trapping technique and SPME-GC–MS/MS
Authors
Keywords
Palmitic acid, Thermal oxidation, Temperature, EPR, Total amount of spins
Journal
FOOD CHEMISTRY
Volume 234, Issue -, Pages 439-444
Publisher
Elsevier BV
Online
2017-04-25
DOI
10.1016/j.foodchem.2017.04.135

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