A machine learning-guided modeling approach to the kinetics of α-tocopherol and myricetin synergism in bulk oil oxidation

Date

2024-09-01

Author

Parra-Escudero, Carlos
Bayram, İpek
Decker, Eric A.
Singh, Shyamyanshikumar
Corvalan, Carlos
Lu, Jiakai

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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

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URI

https://hdl.handle.net/11511/112074

Journal

FOOD CHEMISTRY

DOI

https://doi.org/10.1016/j.foodchem.2024.141451

Collections

Department of Food Engineering, Article

Citation Formats

C. Parra-Escudero, İ. Bayram, E. A. Decker, S. Singh, C. Corvalan, and J. Lu, “A machine learning-guided modeling approach to the kinetics of α-tocopherol and myricetin synergism in bulk oil oxidation,” FOOD CHEMISTRY, vol. 463, no. 4, pp. 1–7, 2024, Accessed: 00, 2024. [Online]. Available: https://hdl.handle.net/11511/112074.