In situ measurement of free radical formation during the thermal decomposition of grape seed oil using “spin trapping” and electron paramagnetic resonance spectroscopy

✍ Scribed by Laura Vicente; Nigel Deighton; Sheila M. Glidewell; José A. Empis; Bernard A. Goodman

• Book ID: 112495792
• Publisher: Springer
• Year: 1995
• Tongue: English
• Weight: 322 KB
• Volume: 200
• Category: Article
• ISSN: 0044-3026
• DOI: 10.1007/bf01192906