Enzymes and thermally oxidized oils and fats

  1. Sánchez-Muniz, F.J.
  2. Benedi, J.
  3. Bastida, S.
  4. Olivero-David, R.
  5. González-Muñoz, M.J.
Libro:
Frying of Food: Oxidation, Nutrient and Non-Nutrient Antioxidants, Biologically Active Compounds and High Temperatures, Second Edition

ISBN: 9781439806821

Ano de publicación: 2016

Páxinas: 105-155

Tipo: Capítulo de libro