The use of factorial design to evaluate the oxidation of oils containing different types of omega 3 fatty acids
Agnes, Thamyris Dias Fabiano, Roschel, Gabriela Grassmann, Castro, Inar AlvesLanguage:
english
Journal:
Journal of the Science of Food and Agriculture
DOI:
10.1002/jsfa.8739
Date:
October, 2017
File:
PDF, 882 KB
english, 2017