首页 > 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.
- 词性： noun
- 行业/领域： 生物学; 化学
- 类别 毒物学
- Company: National Library of Medicine
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创建者
- Walter Lane
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(Gold) 1356 分数 - 100% positive feedback
