Electron paramagnetic resonance (EPR)-verified autoxidation and hydrolysis induce lipid degradation in pan-fried hand-grasp pancakes.

Wei P, Lun J, Ding Y, Wang J, Zhang L, Sun C, Yang K

DOI: 10.1016/j.fochx.2026.104482
Published: 2026 Oct
Container: Food chemistry: X
Publisher: Not recorded
Open access: yes

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BibTeX

@article{allodium:10.1016/j.fochx.2026.104482,
  title = {Electron paramagnetic resonance (EPR)-verified autoxidation and hydrolysis induce lipid degradation in pan-fried hand-grasp pancakes.},
  author = {Wei P and Lun J and Ding Y and Wang J and Zhang L and Sun C and Yang K},
  year = {2026},
  journal = {Food chemistry: X},
  doi = {10.1016/j.fochx.2026.104482},
  url = {https://doi.org/10.1016/j.fochx.2026.104482}
}

RIS

TY  - JOUR
TI  - Electron paramagnetic resonance (EPR)-verified autoxidation and hydrolysis induce lipid degradation in pan-fried hand-grasp pancakes.
AU  - Wei P
AU  - Lun J
AU  - Ding Y
AU  - Wang J
AU  - Zhang L
AU  - Sun C
AU  - Yang K
PY  - 2026
JO  - Food chemistry: X
DO  - 10.1016/j.fochx.2026.104482
UR  - https://doi.org/10.1016/j.fochx.2026.104482
ER  -

APA

P, W., J, L., Y, D., J, W., L, Z., C, S., & K, Y. (2026). Electron paramagnetic resonance (EPR)-verified autoxidation and hydrolysis induce lipid degradation in pan-fried hand-grasp pancakes.. Food chemistry: X. https://doi.org/10.1016/j.fochx.2026.104482

Source records

pubmed · retrieved 2026-09-25T21:56:22.670Z