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Lipid Oxidation - Frankel, Edwin N
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The oxidation of unsaturated fatty acids is one of the most fundamental reactions in lipid chemistry. When unsaturated lipids are exposed to air, the complex, volatile oxidation compounds formed cause rancidity, decreasing the quality of foods containing lipids as well as foods in which oils are used as ingredients. Products of lipid oxidation have been implicated in many vital biological reactions, and there is accumulating evidence that free radicals and reactive oxygen species participate in tissue injuries and in ...

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Lipid Oxidation 2005, Oily Press

ISBN-13: 9780953194988

2nd Revised edition

Hardcover