Enzymes and thermally oxidized oils and fats
- Sánchez-Muniz, F.J.
- Benedi, J.
- Bastida, S.
- Olivero-David, R.
- González-Muñoz, M.J.
Buch:
Frying of Food: Oxidation, Nutrient and Non-Nutrient Antioxidants, Biologically Active Compounds and High Temperatures, Second Edition
ISBN: 9781439806821
Datum der Publikation: 2016
Seiten: 105-155
Art: Buch-Kapitel