홈 > 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.
- 품사: noun
- 분야/도메인: 생물; 화학
- 카테고리: 독성학
- Company: National Library of Medicine
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- Walter Lane
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