Mechanistically derived fluorescence rancidity index for real-time monitoring of olive oil oxidation under thermal, photo, and frying conditions.
- DOI
- 10.1016/j.fochx.2026.104381
- Published
- 2026 Oct
- Container
- Food chemistry: X
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.1016/j.fochx.2026.104381,
title = {Mechanistically derived fluorescence rancidity index for real-time monitoring of olive oil oxidation under thermal, photo, and frying conditions.},
author = {Lee Y and Lee JW and Kang J and Jeong WY and Kim HM and Imm JY},
year = {2026},
journal = {Food chemistry: X},
doi = {10.1016/j.fochx.2026.104381},
url = {https://doi.org/10.1016/j.fochx.2026.104381}
}RIS
TY - JOUR TI - Mechanistically derived fluorescence rancidity index for real-time monitoring of olive oil oxidation under thermal, photo, and frying conditions. AU - Lee Y AU - Lee JW AU - Kang J AU - Jeong WY AU - Kim HM AU - Imm JY PY - 2026 JO - Food chemistry: X DO - 10.1016/j.fochx.2026.104381 UR - https://doi.org/10.1016/j.fochx.2026.104381 ER -
APA
Y, L., JW, L., J, K., WY, J., HM, K., & JY, I. (2026). Mechanistically derived fluorescence rancidity index for real-time monitoring of olive oil oxidation under thermal, photo, and frying conditions.. Food chemistry: X. https://doi.org/10.1016/j.fochx.2026.104381
Source records
- pubmed · retrieved 2026-09-26T19:15:12.642Z