Polyunsaturated lipids and vitamin A oxidation during cod liver oil in vitro gastrointestinal digestion. Antioxidant effect of added BHT

  1. Nieva-Echevarría, B.
  2. Goicoechea, E.
  3. Guillén, M.D.
Revue:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Année de publication: 2017

Volumen: 232

Pages: 733-743

Type: Article

DOI: 10.1016/J.FOODCHEM.2017.04.057 GOOGLE SCHOLAR

Objectifs de Développement Durable

La source de données: Scopus