autoxidation

in food chemistry
https://doi.org/10.1351/goldbook.15491
Apparently spontaneous, usually slow reaction of foodstuff components with dioxygen in an aerobic environment at moderate temperatures.
Source:
PAC, 2007, 79, 1153. (Glossary of terms used in toxicology, 2nd edition (IUPAC Recommendations 2007)) on page 1173 [Terms] [Paper]
Citation: 'autoxidation' in IUPAC Compendium of Chemical Terminology, 5th ed. International Union of Pure and Applied Chemistry; 2025. Online version 5.0.0, 2025. https://doi.org/10.1351/goldbook.15491 RIS BibTex EndNote
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