Stability of conjugated linoleic acid isomers in egg yolk...

Stability of conjugated linoleic acid isomers in egg yolk lipids during frying

Lin Yang, Ying Cao, Zhen-Yu Chen
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Volume:
86
Year:
2004
Language:
english
Pages:
5
DOI:
10.1016/j.foodchem.2003.09.006
File:
PDF, 180 KB
english, 2004
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