Use of the high performance size exclusion chromatography analysis for the measurement of the degree of hydrolytic and oxidative degradation of the lipid fraction of biscuits
Francesco Caponio, Tommaso Gomes, Antonella Pasqualone, Carmine SummoVolume:
102
Year:
2007
Language:
english
Pages:
5
DOI:
10.1016/j.foodchem.2006.04.047
File:
PDF, 147 KB
english, 2007