Behavior at Air/Water Interface and Oxidative Stability of Vegetable Oils Analyzed Through Langmuir Monolayer Technique.

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第一作者： Wiktoria,Kamińska

第一单位： Department of Physics and Biophysics, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 38/42, 60-637 Poznan, Poland.

作者： Wiktoria,Kamińska ^[1] ; Katarzyna,Rzyska-Szczupak ^[2] ; Anna,Przybylska-Balcerek ^[2] ; Kinga,Stuper-Szablewska ^[2] ; Anna,Dembska ^[3] ; Grażyna,Neunert ^[1]

作者单位： Department of Physics and Biophysics, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 38/42, 60-637 Poznan, Poland. ^[1] Department of Chemistry, Faculty of Forestry and Wood Technology, Poznan University of Life Sciences, 60-628 Poznan, Poland. ^[2] Department of Bioanalytical Chemistry, Faculty of Chemistry, Adam Mickiewicz University, Uniwersytetu Poznanskiego 8, 61-614 Poznan, Poland. ^[3]

关键词 Langmuir monolayer fatty acids oxidation stability vegetable oils

主题词植物油类(Plant Oils);氧化还原(Oxidation-Reduction);水(Water);空气(Air);脂肪酸类, 不饱和(Fatty Acids, Unsaturated);脂肪酸类(Fatty Acids);表面特性(Surface Properties)

DOI 10.3390/molecules30010170

PMID 39795226

发布时间 2025-04-30

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