Experiments on the oxidation of purified methyl oleate support the view that its induction period, and probably that of natural oils, is due to the presence of inhibitors and that purified unsaturated compounds have no induction period, other than the time required for gaseous oxygen to diffuse into the liquid.
Proceedings of the Iowa Academy of Science
©1936 Iowa Academy of Science, Inc.
Hamilton, L. A. and Olcott, H. S.
"Antioxidants and the Autoxidation of Fats v. Mode of Action of Anti- and Pro-Oxidants,"
Proceedings of the Iowa Academy of Science, 43(1), 203-204.
Available at: https://scholarworks.uni.edu/pias/vol43/iss1/47