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A New Method for Oxidation Degree Estimation: Polynuclear Compounds as an Indicator of Edible Oil Degradation.

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Title: A New Method for Oxidation Degree Estimation: Polynuclear Compounds as an Indicator of Edible Oil Degradation.
Authors: Ortiz-Rojas, Yamid1 yortizr@unal.edu.co, Palomeque, Liliam1
Source: Food Studies: An Interdisciplinary Journal. 2017, Vol. 7 Issue 3, p13-21. 9p.
Database: Academic Search Ultimate
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  Data: A New Method for Oxidation Degree Estimation: Polynuclear Compounds as an Indicator of Edible Oil Degradation.
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  Data: <searchLink fieldCode="JN" term="%22Food+Studies%3A+An+Interdisciplinary+Journal%22">Food Studies: An Interdisciplinary Journal</searchLink>. 2017, Vol. 7 Issue 3, p13-21. 9p.
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=asn&AN=129515195
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        Value: 10.18848/2160-1933/CGP/v07i03/13-21
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      – Code: eng
        Text: English
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        PageCount: 9
        StartPage: 13
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      – TitleFull: A New Method for Oxidation Degree Estimation: Polynuclear Compounds as an Indicator of Edible Oil Degradation.
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              Text: 2017
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              Y: 2017
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