The potential of herbs and spices to reduce lipid oxidation...

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Food Research International 2017 / 10

The potential of herbs and spices to reduce lipid oxidation during heating and gastrointestinal digestion of a beef product

Van Hecke, Thomas, Le Ho, Phuc, Goethals, Sophie, De Smet, Stefaan
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Language:
english
Journal:
Food Research International
DOI:
10.1016/j.foodres.2017.09.090
Date:
October, 2017
File:
PDF, 806 KB
english, 2017
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