The effect of heating on the formation of 4-hydroxy-2-hexenal and 4-hydroxy-2-nonenal in unsaturated vegetable oils: Evaluation of oxidation indicators
Lukai Ma, Guoqin Liu, Weiwei Cheng, Xinqi Liu, Charles Brennan, Margaret A. Brennan, Huifan Liu, Qin Wang
Topics & Concepts
RapeseedLinseed oilChemistryFood scienceVegetable oilPolyunsaturated fatty acidFatty acidOrganic chemistryEdible Oils Quality and AnalysisAntioxidant Activity and Oxidative StressMeat and Animal Product Quality