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Technological and Environmental Factors Impact on the Antioxidation Mechanism of Oil Lipids

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dc.contributor.author POPOVICI, Violina
dc.contributor.author STURZA, Rodica
dc.contributor.author GHENDOV-MOSANU, Aliona
dc.date.accessioned 2024-05-10T09:56:04Z
dc.date.available 2024-05-10T09:56:04Z
dc.date.issued 2023
dc.identifier.citation POPOVICI, Violina, STURZA, Rodica, GHENDOV-MOSANU, Aliona. Technological and Environmental Factors Impact on the Antioxidation Mechanism of Oil Lipids. In: Environmental and Technological Aspects of Redox Processes, 2023, Ch. 12, pp. 113-121. ISBN: 9798369305126. en_US
dc.identifier.isbn 9798369305126
dc.identifier.uri https://doi.org/10.4018/979-8-3693-0512-6.ch012
dc.identifier.uri http://repository.utm.md/handle/5014/27068
dc.description.abstract This chapter is related to the general characteristics of vegetable oils; the oxidative stability and the mechanism of lipid oxidation; the factors affecting the mechanism of lipid oxidation; the impact of lipid oxidation on the sensory properties of complex food products; and characteristics of the antioxidant complex from local horticultural products. en_US
dc.language.iso en en_US
dc.publisher IGI Global en_US
dc.relation.ispartofseries Environmental and Technological Aspects of Redox Processes;IGI Global, 2023
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject vegetable oils en_US
dc.subject oxidative stability en_US
dc.subject lipid oxidation en_US
dc.subject horticultural products en_US
dc.subject oxygen en_US
dc.title Technological and Environmental Factors Impact on the Antioxidation Mechanism of Oil Lipids en_US
dc.type Book chapter en_US


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