Influence of fat and phytosterols concentration in margarines on their degradation at high temperature. A study by 1H Nuclear Magnetic Resonance

  1. Sopelana, P.
  2. Ibargoitia, M.L.
  3. Guillén, M.D.
Zeitschrift:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Datum der Publikation: 2016

Ausgabe: 197

Seiten: 1256-1263

Art: Artikel

DOI: 10.1016/J.FOODCHEM.2015.11.058 GOOGLE SCHOLAR

Objetivos de desarrollo sostenible

Datenquelle: Scopus