Oxidative stability of extra-virgin olive oil enriched or not with lycopene. Importance of the initial quality of the oil for its performance during in vitro gastrointestinal digestion

  1. Nieva-Echevarría, B.
  2. Goicoechea, E.
  3. Guillén, M.D.
Zeitschrift:
Food Research International

ISSN: 1873-7145,  0963-9969

Datum der Publikation: 2020

Ausgabe: 130

Art: Artikel

DOI: 10.1016/J.FOODRES.2020.108987 GOOGLE SCHOLAR
Datenquelle: Scopus