Comparative effect of carnosic acid, BHT and α-tocopherol on the stability of squalene under heating and UV irradiation
Hua Wang, Han Wang, Lei Yang, Yuan-gang Zu, Fang Liu, Ting-ting LiuVolume:
44
Year:
2011
Language:
english
DOI:
10.1016/j.foodres.2011.05.036
File:
PDF, 537 KB
english, 2011