Evaluation of lipid oxidation in spaghetti pasta enriched with long chain n−3 polyunsaturated fatty acids under different storage conditions

Published 2008 View Full Article

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Title
Evaluation of lipid oxidation in spaghetti pasta enriched with long chain n−3 polyunsaturated fatty acids under different storage conditions
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 114, Issue 2, Pages 472-477
Publisher
Elsevier BV
Online
2008-10-01
DOI
10.1016/j.foodchem.2008.09.074

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