| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7591535 | Food Chemistry | 2015 | 9 Pages |
Abstract
The KCS combinations that were added to stabilise colour were metabolised during storage, and acted as pro-oxidants that promoted lipid oxidation in both high and low oxygen conditions.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
G. Yi, V. Grabež, M. Bjelanovic, E. Slinde, K. Olsen, O. Langsrud, V.T. Phung, A. Haug, M. Oostindjer, B. Egelandsdal,