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Autoxidative processes of mono- and trilinolein and mono- and trilinolenin were observed at different temperatures. Rate expression of the autocatalytic type was applicable to the entire autoxidative ...
O/W type emulsions were prepared with salmon oil as lipid and soymilk or whole egg as an emulsifier at different pH, to know the effect of pH on the oxidation and flavor stability of mayonnaise-like e...
The autoxidation of the ethyl esters of n-3 and n-6 fatty acids, abbreviated as PUFAs (polyunsaturated fatty acids), was followed by analysis using thermogravimetry and calorimetry as well as by gas c...

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