Home > Term: autoxidation in food chemistry
autoxidation in food chemistry
Apparently spontaneous, usually slow reaction of foodstuff components with dioxygen in an aerobic environment at moderate temperatures.
- Besedna vrsta: noun
- Industrija/področje: Biology; Chemistry
- Category: Toxicology
- Company: National Library of Medicine
0
Avtor
- Walter Lane
-
(Gold) 1356 points - 100% positive feedback
