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.
- ส่วนหนึ่งของคำพูด: noun
- อุตสาหกรรม/ขอบเขต: Biology; Chemistry
- Category: Toxicology
- Company: National Library of Medicine
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ผู้สร้าง
- Walter Lane
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