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Study on the mechanism and inhibition technology of oil oxidation in peanut fried foods

Nov 27, 2024

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Applied Mathematics and Nonlinear Sciences

Volume 9 (2024): Issue 1 (January 2024)

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Published Online: Nov 27, 2024

Received: Jun 25, 2024

Accepted: Oct 13, 2024

DOI: https://doi.org/10.2478/amns-2024-3553

Keywords
<kwd>Lipid oxidation</kwd>, <kwd>Peroxide value</kwd>, <kwd>Carbonyl value</kwd>, <kwd>Antioxidant peptide.</kwd>

© 2024 Lin Xie, published by Sciendo

This work is licensed under the Creative Commons Attribution 4.0 International License.

Xie, Lin

Jiaxing Institute for Food Drug and Product Quality ControlJiaxing, China

Language:: English

Publication timeframe:: 1 times per year
Journal Subjects:: Life Sciences, Life Sciences, other, Mathematics, Applied Mathematics, General Mathematics, Physics, Physics, other

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