Inicio > 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.
- Parte del discurso: noun
- Industria/ámbito: Biología; Química
- Categoría: Toxicología
- Company: National Library of Medicine
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Creador
- Walter Lane
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