Behaviour of non-oxidized and oxidized flaxseed oils, as...

Food Research International 2017 / 07 Vol. 97

Behaviour of non-oxidized and oxidized flaxseed oils, as models of omega-3 rich lipids, during in vitro digestion. Occurrence of epoxidation reactions

Nieva-Echevarría, Bárbara, Goicoechea, Encarnación, Guillén, María D.
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Volume:
97
Language:
english
Journal:
Food Research International
DOI:
10.1016/j.foodres.2017.03.047
Date:
July, 2017
File:
PDF, 1.05 MB
english, 2017
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