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Antioxidants and lipid oxidation in foods - a critical appraisal. · Peerford

Article · Journal · 1998

Antioxidants and lipid oxidation in foods - a critical appraisal.

Gabriel Olaniran Adegoke, Matam Vijay‐Kumar, A. G. Gopalakrishna, M. C. Varadaraj, K. Sambaiah, B.R. Lokesh

CFTRI Institutional Repository

Closed access
International · 3 countries

Citations: 94from other works
Field-weighted impact: 0.341.00 is the world average for its field and year
Among its field: 49th percentileby citations, against works of its field and year
Authors: 6from 4 institutions

Authors

6 authors across 4 institutions in 3 countries

Gabriel Olaniran AdegokeFirst author
- University of Ibadan (NG)
as printed: G. O. Adegoke
Matam Vijay‐Kumar
A. G. Gopalakrishna
M. C. Varadaraj
K. Sambaiah
B.R. LokeshSenior author

Development goals

12Responsible consumption and production

Countries on it

India

Also on it

Central Food Technological Research Institutefacility · IN
Council of Scientific and Industrial Researchgovernment · IN
Penn State Cancer Institutehealthcare · US

Fields

A work can sit in several, each with a score

Dye analysis and toxicityTopic
Phytochemicals and Antioxidant ActivitiesTopic
Edible Oils Quality and AnalysisTopic