Effects of storage time and temperature on lipid oxidation...

Food Chemistry 2017 / 08 Vol. 228

Effects of storage time and temperature on lipid oxidation of egg powders enriched with natural antioxidants

Matumoto-Pintro, Paula Toshimi, Murakami, Alice Eiko, Vital, Ana Carolina Pelaes, Croge, Camila, da Silva, Denise Felix, Ospina-Roja, Ivan Camilo, Guerra, Ana Flávia Quiles Garcia
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Volume:
228
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2017.02.044
Date:
August, 2017
File:
PDF, 576 KB
english, 2017
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