Thermo-oxidation of cholesterol: Effect of the unsaturation degree of the lipid matrix

  1. Ansorena, D.
  2. Barriuso, B.
  3. Cardenia, V.
  4. Astiasarán, I.
  5. Lercker, G.
  6. Rodriguez-Estrada, M.T.
Revue:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Année de publication: 2013

Volumen: 141

Número: 3

Pages: 2757-2764

Type: Article

DOI: 10.1016/J.FOODCHEM.2013.04.129 GOOGLE SCHOLAR

Objectifs de Développement Durable

La source de données: Scopus