Triacylglycerols are preferentially oxidized over free fatty acids in heated soybean oil
2021 · npj Science of Food · 43 citations
https://doi.org/10.1038/s41538-021-00086-3
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23
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h-index
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i10-index
Shiva Emami is an academic researcher from University of California, Davis. The author has contributed to research in topics: Pharmaceutical and Antibiotic Environmental Impacts & Fungal Biology and Applications & Fatty Acid Research and Health. The author has an h-index of 9, co-authored 20 publications.
ORCID: 0000-0002-4237-3097https://doi.org/10.1038/s41538-021-00086-3
https://doi.org/10.1186/s42523-025-00433-9
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