Polyunsaturated lipids and vitamin A oxidation during cod...

Food Chemistry 2017 / 10 Vol. 232

Polyunsaturated lipids and vitamin A oxidation during cod liver oil in vitro gastrointestinal digestion. Antioxidant effect of added BHT

Nieva-Echevarría, Bárbara, Goicoechea, Encarnación, Guillén, María D.
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Volume:
232
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2017.04.057
Date:
October, 2017
File:
PDF, 925 KB
english, 2017
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