Carotenoids and triacylglycerols interactions during thermal oxidation of refined olive oil

标题
Carotenoids and triacylglycerols interactions during thermal oxidation of refined olive oil
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 127, Issue 4, Pages 1584-1593
出版商
Elsevier BV
发表日期
2011-02-13
DOI
10.1016/j.foodchem.2011.02.022

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