Carob fruit polyphenols reduce tocopherol loss, triacylglycerol polymerization and oxidation in heated sunflower oil
- Zulim Botega, D.
- Bastida, S.
- Marmesat, S.
- Pérez-Olleros, L.
- Ruiz-Roso, B.
- Sánchez-Muniz, F.J.
ISSN: 0003-021X
Year of publication: 2009
Volume: 86
Issue: 5
Pages: 419-425
Type: Article