Lipid Oxidation in Food and Biological Systems [electronic resource] A Physical Chemistry Perspective / edited by Carlos Bravo-Diaz.
This book offers a new physical chemistry perspective on the control of lipid oxidation reactions by antioxidants, and it further explores the application of several oxidation inhibition strategies on food and biological systems. Divided in 3 parts, the book reviews the latest methods to control lip...
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| Language: | English |
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Cham :
Springer International Publishing : Imprint: Springer,
2022.
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| Edition: | 1st ed. 2022. |
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| Variant Title: |
Lipid Oxidation in Food and Biological Systems: A Physical Chemistry Perspective |
| Format: | Electronic eBook |
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