Evaluation of PBN spin-trapped radicals as early markers of lipid oxidation in mayonnaise
Donny Merkx(Unilever Foods Innovation Centre), John van Duynhoven(University of Twente), Yafei Yu(Urbana University), Peter A. Wierenga(Wageningen University & Research), Marie Hennebelle(Wageningen University & Research), Lorenz Plankensteiner(Wageningen University & Research)
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