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Journal of Chemistry
Volume 2016, Article ID 1468743, 6 pages
Research Article

Rapid and Sensitive Determination of Lipid Oxidation Using the Reagent Kit Based on Spectrophotometry (FOODLABfat System)

1Department of Agricultural Biotechnology, Seoul National University, Seoul 151-921, Republic of Korea
2Department of Technology and Research, Sanigen Co., Ltd., Gwacheon 427-070, Republic of Korea
3Department of Food Science and Biotechnology, Sungkyunkwan University, Suwon 440-746, Republic of Korea
4Department of Food Science and Technology and Department of Interdisciplinary Bio IT Materials, Seoul National University of Science and Technology, Seoul 139-743, Republic of Korea
5Center for Food and Bioconvergence and Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul 151-742, Republic of Korea

Received 7 October 2016; Accepted 16 November 2016

Academic Editor: Aminah Abdullah

Copyright © 2016 Chang Woo Kwon et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Supplementary Material

Table S1: Fatty acid compositions of edible oils. Figure S2: Changes in AVs of edible oils. Figure S3: Changes in POVs of edible oils.

  1. Supplementary Material