Monitoring the oxidation state evolution of unsaturated fatty acids in four microwave-treated edible oils by low-field nuclear magnetic resonance and 1H nuclear magnetic resonance
Xiaofei Yang, Zongyuan Han, Tianshuang Xia, Yaping Xu, Zhaoxia Wu
Topics & Concepts
SunflowerChemistrySunflower oilMicrowavePolyunsaturated fatty acidSoybean oilUnsaturated fatty acidPeroxide valueFatty acidCorn oilMicrowave heatingPeroxideFood scienceFood chemistryProton NMRCarbon-13 NMRMicrowave powerOrganic chemistrySunflower seedEdible oilReaction mechanismAgronomyCatalysisBiologyGreen chemistryPhysicsQuantum mechanicsSpectroscopy and Chemometric AnalysesEdible Oils Quality and AnalysisAdvanced Chemical Sensor Technologies