Assessment of the influence of soybean oil minor components, and of certain added tocopherols and dietary amino compounds on the oil oxidation process under thermoxidative conditions and/or on its evolution during in vitro digestion
419 p.
| Idioma: | English |
|---|---|
| Publicación: |
2020
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| Materia: | |
| Acceso electrónico: |
http://hdl.handle.net/10810/42732 |